Cause I'm Working 9 to 5...I wish :)

As you may know by now Fall is my most favorite season.

Skipping hand in hand with Autumn is FLU SEASON....boo.

My life is about to get crazy!

Two of my very good friends are in business that are dominated by "seasons".

My dear friend, Laurel, is in the wedding cake business.

Don't even think about inviting her to do ANYTHING on Saturdays May-September.

She lives, eats, and sleeps Wedding Cakes in the summer months.

My awesome friend, Cristina, is a CPA.

You do not see her during Tax season.

At all.

Period.

January through April she is a figment of you imagination.

My season is Flu season.

I love my job but the health care industry goes a little bonkers during September and October.

For the next few months I will be merely passing through my kitchen...very little cooking.

My Crock Pot will be pulling double shifts in order to prevent me from gobbling up Mac n Cheese Bites from Del Taco morning, noon, and night.

I had a craving for Cajun food the other night....
Sauce Piquant was all could satisfy my taste for spicy tomato yummy-ness.

The Ingredients

1 lb hot link sausage, sliced in bite-size pieces



2 tablespoons butter


2 tablespoons flour


1 medium onion, chopped


1 bell pepper, chopped


2 cans diced tomato


2 cups water


salt and pepper, to taste


Frank's Red Hot Sauce, to taste 


cooked rice


1 teaspoon Cajun seasoning


The Recipe

1.Brown sausage in a non-stick skillet.

2.Drain any fat and set aside.

3.Make a roux by browning butter and flour, stirring constantly until the roux is about the color of peanut butter.

4.Add onion and bell pepper.

5.Saute.

6.Add cooked sausage, tomatoes, water and seasonings.

7.Cover and simmer at least one hour.

8.Serve over rice.

I hope you love this recipe as much as I do. It's a yummy comfort food that can be much healthier a little healthier by subbing turkey sausage for hot link.

Photo instructions to come soon



Makes my mouth water.....

 

I couldn't stop thinking about it.

Sitting at my desk, nearly salivating, knowing that the 5lb hunk of roast was at home, waiting for me, simmering in that delicious mushroom-y, onion-y, savory sauce.

I counted down the minutes until I could grab my keys, run out the door and fight traffic just to be greeted at the door by the amazing aroma of my favorite hearty dinner.

Crock Pot Roast!!!!

I love this recipe!

It is something that requires simple ingredients, is delish, basically makes itself and transforms a tough cut of meat into a tender melt-in-your mouth favorite.

Don't tell your boyfriend/husband/kids that you weren't slaving over a hot stove all day!

The Recipe

Approx 5lb Sirloin Tip

2 tbsp olive oil

1/4 c flour

1 Tbsp Oregano

1 tsp black pepper

1 tsp salt (I prefer Kosher)

2 cans of condensed Mushroom Soup

2 packets powdered Onion Soup mix

1 c water

6-8 small potatoes

15-20 baby carrots

 1.Heat oil in skillet.

2.Rub oregano, pepper, salt into meat.

3.Liberally coat meat with flour. If you have some left over that's OK.

4.Sear the meat in the pan for a few minutes. Make sure each side is nicely browned.

5. Place meat in crock pot. Add Onion soup mixes.

6.Empty both cans of Cream of Mushroom soup into pot.

7.Add water....if you are like my you use the cans and eyeball it.

8.Wedge potatoes and carrots around the roast.



9. Pop the lid on your Crock Pot, turn to Low and after 8-9 hours your super awesome, cold-blustery day meal will be ready! The carrots and potatoes are nice and tender :) I may or may not have been tempted to drink the gravy from a measuring cup Enjoy!

Buster Brown aka My helper...chowing down on a dropped carrot

Chocolate Pecan Pie...yum :)

I have been slacking on my recipes....and now I am veering away from my quest for the perfect cupcake.

However, it's the Holidays.

So pie it shall be!

Let them eat pie!!!

Ingredients

1 (9 inch) unbaked pie crust (Mrs. Smith's frozen crust on sale 2/6.00 @ Ralph's) GET DEEP DISH!!!

3 eggs

2/3 cup white sugar

1/2 teaspoon salt

1/3 cup butter, melted

1 cup light corn syrup

1 1/2 cup pecan halves

1 c coursely chopped semi-sweet bakers chocolate or Ghredelli's

Directions

There are 2 ways of doing this. I did both but only photographed one way. Both are fairly easy!

Version #1

1. Preheat oven to 375 degrees F
2. Melt chocolate and butter in sauce pan. Pour into pie crust. Freeze for approx 5 min while preping pie filling.

3. Beat eggs, sugar, salt, and syrup with hand beater.

4.Stir in pecans

5.Pour mixture into pie shell.

6. Bake until set, 40 to 50 minutes. Cool. Then devour!

***This photo was taken prematurely...I popped it back in for 10 more min***

Version #2
1.Preheat oven to 375 degrees F 

2.Beat eggs, sugar, salt, margarine, and syrup with hand beater.

3.Stir in pecans.

4.Spread chopped chocolate in bottom of pie crust.

5. Pour mixture into pie shell.

6.Bake until set, 40 to 50 minutes. Cool. Then devour!

Boston Cream Pie Cupcakes

It was with great optimism that I put this recipe together. I researched different types of butter cake recipes, debated over semi sweet or dark chocolate for the ganache, and contemplated the best way to incorporate cornstarch into my custard without creating lumps. That being said this recipe was a huge learning experience!

I ended up passing up the cupcakes on my neighbors, having never tasted my other creations they thought these cupcakes were great!

• The butter cake ended up the constancy and texture of cornbread...still edible but not what you are looking for in a cake. I know where I went wrong. Make sure you always, always sift your flour! If you have it, which I did not, use cake flour. Using cake flour requires a little modification of the recipe. Also, adding an egg yolk to the batter will usually moisten the cake.                                              
• The custard was perfect! When I post the modified recipe I won't change a thing!
• I decided on semi-sweet chocolate for the ganache. It was tasty but not pretty at all. I was eager to try one of the cupcakes so I rushed this step. I needed to let the ganache cool down a bit before pouring over the cupcakes. Note to self: Work on patience!

Since this recipe was a fail, I won't post it until it is perfect. Instead I will leave you with my favorite recipe for Irish Soda Bread. Super yummy! Great with chili or soup or by itself :)

Irish Soda Bread

Ingredients

4 cups all-purpose flour

4 Tbsp white sugar (Splenda works, too)

1 tsp baking soda

1 Tbsp baking powder

1/2 tsp salt (I use Kosher salt for everything!)

1/2 c butter, softened

1 c buttermilk ** (see buttermilk recipe below)

1 egg (room temp)

1/4 c butter, melted

1/4 cup buttermilk **

If you don't have buttermilk on hand ....c'mon who drinks buttermilk?! If you don't have it on hand you can easily make it in about 5 minutes.

1 tsp white vinegar or lemon juice
milk

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.

Directions for the yummy bread

1. Preheat oven to 375 degrees. Grease a large baking sheet, or bread pan.

2.In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine.

3. Stir in 1 cup of buttermilk and egg.

4. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet.

5. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture.
6. Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. You may continue to brush the loaf with the butter mixture while it bakes.

Eat with lots of butter and enjoy!

Pumpkin Spice Cupcakes with Chai Buttercream frosting

Can you hear that? Yep, that would be me patting myself on the back!

I decided upon Pumpkin Spice with Chai....why? Because I really wanted a Pumpkin Latte from Starbucks but we all know how caffeine and I mix.

The cake isn't super sweet but it is dense and moist. After you take a big bite of the frosted cupcake you will have a warm, cinnamon-y, spice, yummy after taste.

Ingredients

Cupcakes:
2 1/4 cups all-purpose flour


1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon Kosher salt (you can use plain table salt, too)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 cup butter, softened

1 cup white sugar

1/3 cup brown sugar

2 eggs, room temperature

3/4 cup half and half

1 small can pumpkin puree 


Frosting:
1 cup butter (I used salted butter, feel free to use unsalted) make sure it's room temp!
 
2 cup confectioner's sugar
 
1tsp vanilla extract
 
1/4 tsp cinnamon
 
1/4 tsp ground ginger
 
1/4 tsp all spice
 
1/4 tsp nutmeg
 
1 to 2 Tbsp whipping cream or half and half

CAKE!!!!!!
1. Preheat oven to 375 degrees. Line muffin tin with paper or foil liners.

2. Sift together dry ingredients.

3. In a separate bowl, beat together butter, white sugar and brown sugar until light and fluffy.

4. Add room temp eggs one at a time. Allow the egg to mix into butter mixture before adding the next one.

5. Now mix in half and half and the can of pumpkin puree.

6. Add the dry ingredients. Mix on low for approx 1 min.

7. I used a 1/3 cup measuring cup to fill each muffin cup. Allow the batter to rest in the tins for about 3 minutes.

(messy kitchen!)

8. Bake cupcakes for about 20 minutes. Ovens vary so always set your timer a few minutes before the cupcakes should be done. (Time to start the Chai frosting!)

(there's a cupcake missing in the back..they are good without frosting too..I was excited to see how they turned out)

9. Put the hot cupcakes, muffin tin and all, directly into the freezer for about 5 minutes. After 5 minutes they should be cooled and ready for frosting!

Chai Frosting.....yummy!!!!

1. Mix together confectioner's sugar and spices.

2. Beat butter and spiced sugar mixture together until fluffy.

3. Slowly add in half and half. Start with 1 Tbsp and you can add more if needed...don't add too much or else the consistency of the frosting will be off.

4. Frost your delicious pumpkin cupcakes, sprinkle a little cinnamon on top for good measure. Refrigerate. Set cupcakes out on the kitchen counter about 5 minutes before eating...they will be chilled but not too cold!

mmmmmm! pumpkin spicy goodness!

5. Lay on your couch watching Top Chef: Just Desserts and devour yummy cupcakes...BTW they make a great breakfast. Not that I would know ;)

Sorry about the blurry pic...I was in a hurry to eat the rest of it!

Happy Baking!

Next post will be ...

Boston Cream Pie Cupcakes

and so it begins.....

For as long as I can remember I have loooooved sweets. Put frosting on it I will eat it! Over the past few years I have focused my baking energy towards creating the perfect cupcake. In June I moved into a new apartment and I decided to bake cupcakes for my neighbors as a gesture of goodwill. It was such a wonderful way to introduce myself to my new neighbors. As of late things at work have become stressful at work and home. My granny was in a horrible car accident in February and my aunt unexpectedly passed away in July. My way of coping with my stress and grief? Baking. Whenever life seems as if it is looming over me I start coming up with a list of cupcake recipes I would like to experiment with.

Sooooooo, welcome to my test kitchen!

I am committing to creating a weekly recipe for the next 52 weeks, and testing it out on my friends, family, neighbors and quite possibly perfect strangers.

I have a few recipes bouncing around in my head...I am off to the grocery store to see what speaks to me.
I wonder what I will create today?