Through the Mouths of Babes

So I just finished up making three different kinds of cupcakes for my cousins wedding reception (fun times =]). And I had blackberries in the freezer from when my nephews picked them in our backyard. So since I was in the baking mood, I decided to make these confections. Blackberry cornmeal cupcakes. They have the consistency of a muffin but the sugar content of a cupcake. Super easy recipe, thanks to Martha Stewart. Very autumn-esque but with a hint of summer. Pictures to come of the cupcakes from the wedding (raspberry cheesecake [which you’ve seen], peanut butter filled chocolate, and blueberries&cream).

I had a jar of Almond Butter that I hadn’t used yet (original use was going to be for Apple Pie Smoothies) and I felt like being domestic today. So I searched the Interwebs and found a recipe for ALMOND BUTTER CHOCOLATE CHUNK COOKIES. And what did I have in my freezer? Giant chocolate chips, the kind from the bulk section of Winco, so you know they are delicious. This was the end result. And here is the recipe (although I feel like I’m cheating since I found it online)

Ingredients:
2 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 lb butter (2 sticks, preferably room temp)
1 cup brown sugar (I used dark brown)
1 cup sugar
1 cup creamy almond butter
2 eggs
1 Tblsp vanilla
1 cup chopped (or slivered) almonds
1 -4oz bar of chocolate, chopped (I altered it with about 1 1/2 cups giant chocolate chips)
Sea salt

Directions:
1. Set oven to 350*
2. Mix flour, baking powder, baking soda, and salt in a bowl.
3. Cream the butter, almond butter and sugars together with an electric mixer. Beat well, Add the eggs and vanilla and beat until combined. *Add a little more flour if the almond butter you bought was runny.
4. Slowly mix the flour mixture in with the butter mixture.
5. Mix in almonds and chocolate.
6. Roll the dough into 2 tablespoon sized balls. Lay them on the cookie sheet.
7. Press the tops of the dough balls with the bottom of a drinking glass dipped in flour or sugar. Sprinkle the tops with a little sea salt. (I ended up pressing the tops with a glass dipped in Iodized salt and nixed the sea salt sprinkle. I wouldn’t recommend it)
8. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheet for several minutes before moving.

Prep time: 20 minutes
Number of servings: 3 dozen

Raspberry Marbled Cheesecake courtesy of Martha Stewart. The raspberries are freshly picked from Curtis’ moms garden. Something sweet and tart for those hot summer days.

Crust: Graham crackers
Cupcake: Cheesecake (yummmmm)
Filling: Raspberry puree

Prep: 10 min
Total: 30 min

Ingredients:
6 cups pasta of choice
8 slices of bacon, chopped
8oz of Neufchatel cheese
1 cup milk
½ cup grated parmesan cheese
Onion powder
Basil
Thyme
Cherry tomatoes

Directions:

1.       Cook 8 slices, chopped, bacon in a skillet for 5 min. or until bacon is crisp, stirring occasionally. Drain off fat.

2.       Add 1 tub (8oz) Neufchatel cheese, 1 cup milk and ½ cup grated parmesan cheese; mix well. Add onion powder, basil and thyme to taste (I did several pinches of each). Cook until hot and bubbly, stirring frequently.

3.       Stir in 6 cups hot, cooked pasta of choice and cherry tomatoes.

Enjoy!

I made these a long time ago but I haven’t blogged in awhile so I thought I would bring them up. I was really proud of these ones since the frosting peaked so well. Normally, my peaks fall flat, but it was made perfectly. Something my grandmother would have been proud of. She made perfect peaks in meringue and 7-minute frosting. They tasted quite nummy as well.

Cupcake: Snickerdoodle
Frosting: 7-minute frosting (tastes like marshmallows)
Garnish: Cinnamon/sugar sprinkle

I swear, chicken noodle soup and a tuna fish sandwich are a cure-all combo. Every time I’m sick, I eat these and the next day. I’m hardly stuffy, my congestion headache is gone, my snot isn’t green, I feel ten times better.

Thank goodness.

I made these for a friends birthday party. Curtis (my boyfriend) asked her boyfriend, for it was a surprise, what her favorite fruit was and if she liked chocolate. Thus creating this wonderful combination.

Cupcake: Devil’s Food Chocolate
Frosting: Cream Cheese, thickly piped
Garnish: Chocolate-covered strawberries.