St. Patrick's Day Double Feature

This past weekend I was finally able to "grow-up" in a sense, I hosted my first dinner party. Albeit, it was held in my moving box laden apartment, with all of us eating on our laps in my living room, but whatever works. My friends and I had planned a traditional, pot-luck style Irish feast in celebration of St. Patrick's Day weekend. After researching Irish food I stumbled upon a recipe for Irish Soda Bread, this happens to be on my baking bucket list, so it was added to the menu without question. Let me just say, I have made homemade bread before and this was a whole new experience. It was dense and crumbly, and I was warned in the recipe to not knead it too much, or else it would be tough when baked. I was going to include a picture of the bread, and although it tasted delicious, it was not terribly pretty when it came out of the oven. What was beautiful was my Chocolate Guinness Cake with Bailey's Cream Cheese Frosting, at least it was the second time I made it. The oven in my rental and I have never been on good terms, it doesn't maintain temperature and takes great pleasure in burning my masterpieces. After attempting to salvage my first cake, which was a burnt mess, I raced to the nearest 24 hour market and bought all the same ingredients for round two. This time I was prepared, I sat in front of the oven with all my windows open and the oven door cracked so I could babysit my cake. It came out beautifully, and the end result was one I could finally be proud of. The dinner party was a huge success with all of us stuffed with great food, and green beer by the end of the night. Now I just need another holiday as an excuse to throw a fabulous dinner party...

Irish Soda Bread

• 3 cups all-purpose flour
• 1 cup cake flour
• 2 tbsp. sugar
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. cream of tartar
• 1 1/2 tsp. salt
• 2 tbsp. unsalted butter, softened, plus two more tbsp. melted for the crust
• 1 1/2 cups buttermilk

Preheat your oven to 400 degrees, and be sure the rack is in the upper-middle position for optimal baking. Whisk together the flours, sugar, baking soda, cream of tartar, and salt in a large bowl. Now, here comes the messy part, work the softened butter into the flour mixture with your fingers, until it forms coarse crumbs. Add the buttermilk and stir with a fork until it starts to come together. Turn it out onto a floured surface and knead about 12 - 14 turns, it will still look 'unfinished' but that is what gives it the rustic Irish charm! Pat it into a round about 6 inches across and 2 inches high, place in a greased parchment-lined baking dish. Be sure and score the top of the loaf with a cross pattern before you bake it. According to Irish legend it allows the fairies to escape the loaf. Bake for approximately 40 - 45 minutes or until a toothpick inserted into the center comes out clean. Brush the top of the loaf with the melted butter and serve at room temperature.

Chocolate Guinness Cake with Bailey's Cream Cheese Frosting

For the Cake -

• 1 1/2 cups dark stout beer, such as Guinness
• 1 1/2 cups unsalted butter
• 1 cup cocoa powder
• 3 cups all-purpose flour
• 3 cups sugar
• 2 1/4 tsp. baking powder
• 1 tsp. salt
• 3 eggs
• 2/3 cup sour cream

For the Frosting -

• 16 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 7 tbsp. Bailey's Irish Cream
• 5 - 6 cups powdered sugar

Preheat the oven to 350 degrees. Grease and flour two cake pans and line them with parchment paper, trust me it will work wonders for the layering. Melt the beer and butter together over medium heat and whisk in the cocoa, ensuring a smooth texture. Allow it to cool to room temperature. Meanwhile, sift together the flour, sugar, baking powder, and salt in a large bowl. In a separate bowl beat the eggs and sour cream together until smooth, in small batches alternately add the flour mixture and the cooled cocoa mixture to the eggs and sour cream. The batter will be very thick and dense, but don't worry, it will make for a very rich cake. Divide it amongst the two cake pans and bake for 30 - 35 minutes. While your cakes bake, in a more trustworthy oven than my own, you can whip up the easy and delectable frosting. Blend the cream cheese, butter, and Bailey's together until smooth and add the powdered sugar one cup at a time. If it still looks too thick for spreading, carefully add a tsp. of milk until it appears more your style. Layer the cakes on top of one another and be sure not to skimp of the frosting in between. You should have enough left to cover the sides and top of the cake as well as have a bit left over for decorations if you desire. I went for a more rustic look and topped mine with green and chocolate sprinkles.

Happy St. Patrick's Day!!!!

Margarita Cupcakes

I'm willing to admit that my short hiatus from baking/blogging was much longer than expected, and of course completely not my own fault. You see, I'm pretty fond of my electricity and other creature comforts that make my life as a poor post-grad tolerable. For many months it was a constant battle at the grocery store, do I buy food  for a few days or those amazing food-safe colorful 'markers' for decorating? I lived solely off of cheap bagged cereal for a few weeks to earn those markers, too. The holidays brought with them numerous opportunities for baking, and I gladly accepted the welcome invite to destroy every dish and mixing bowl I owned. But nothing I made seemed worthy of my triumphant return to the blogging world. Cue the new year, where I have decided to adopt realistic resolutions for 2014. What better way to start off my blog than the medium that I am best known for, alcohol-infused cupcakes! Considering the unnatural (and unwelcome) presence of snow so late in the year, a spicy Mexican fiesta was in order for my dear friend's birthday, and what better way to top off green chili enchiladas, Spanish rice, and queso than a light and refreshing margarita themed cupcake. These buttermilk cakes are laced with lime zest and a dash of tequila, while the frosting is a buttery concoction of salt, margarita mix, and even more tequila. Just be sure and pace yourself, no one needs to be remembered for making a fool of themselves because they got tipsy off of a cupcake. That would mean I have done my job too well.

Margarita Cupcakes

For the Cupcakes -

• 1 1/2 cups flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs
• Zest and juice of 1 lime
• 2 tbsp. tequila, any brand works
• 1/4 tsp. vanilla extract
• 1/2 cup buttermilk

For the Frosting - 

• 1 cup unsalted butter, at room temperature
• 2 1/4 cups powdered sugar
• 1 1/2 tbsp. margarita mix
• 2 tbsp. tequila
• 2 pinches of salt

Preheat your oven to 325 degrees. In a medium bowl sift together flour, baking powder, and salt. In a separate bowl beat the butter and sugar until fluffy, add the eggs one at a time. Mix lime zest, lime juice, vanilla extract, and tequila with the butter mixture. It may look slightly curdled, but have no fear it will come together in the end. In two batches combine the dry mix and buttermilk to the bowl containing the butter mixture. Scrape the sides and perform the final mixing with a rubber spatula aka The End-All-Be-All of kitchen utensils. Scoop the batter into your muffin tin lined with cupcake liners and bake for 20 to 25 minutes. Allow the cakes to cool before you top them with the frosting. 

For the frosting, whip the butter until fluffy and add the lime juice, tequila, and salt in small doses. Mix in the powdered sugar until it reaches the desired consistency. Top with more lime zest, sprinkles, or even a light dusting of salt. Variations with the flavor can also be made if you want to have a flavored margarita cupcake!

The Journey Continues...

My attempt to post three different recipes for this month has been foiled by my inevitable future, the grown up world beckons and I have answered the call. Well, I got to leave them a detailed message anyway...as I wait patiently for my dream job to find me. This leads me to a new culinary adventure in a city where whole vanilla beans are plentiful and an international vibe is sure to influence me further. I'm both saddened and elated at my new venture and the prospect of thoroughly destroying my very own kitchen is overwhelmingly tempting. So, in response to the relocation, new temp job, and the general chaos associated with any move; next month's post may be short and simple (if I find the time for it at all). But rest assured that I will be back with a baking vengeance, beaters at the ready and powdered sugar to be spared!

Slutty Brownies

I typically post my blog within hours of finishing a dish, but this time around I wanted to include the reactions of my tasting audience. Although it was mostly inaudible moans and elaborated sighs I'm sure you can understand their deeper meaning. These brownies are special in more ways than one: there are a food blog sensation, they tend to please any palate, and they are incredibly easy to make. Despite the fact that I don't typically allow my recipes to include boxed cake mixes I couldn't hide the fact that the ease of this recipe appealed to me. The reviews were all stellar and the entire batch only lasted two days, because taking small nibbles all day is clearly justified in this case. These brownies are perfect for any occasion: bad break-ups with boyfriends, long grueling days at work, and any excuse to bring chocolate into your life would be fully acceptable.

Slutty Brownies

1 package of Oreos
1 Box of Brownie Mix (spring for the Ghirardelli, just do it)
1 Roll of Chocolate Chip Cookie Dough

The instructions for this are blissfully simple. Smoosh the cookie dough into the bottom of a 13x9 pan, then layer on the Oreos, and finally top it off with the brownie mix, following all instructions on the box. Bake according to the directions on the back of the brownie box. For additional decadence spoon some ice cream over a bowl of warm, gooey Slutty Brownies and enjoy to your heart's content, ignore the protestations of your stomach.

My favorite kitchen helper/food model

Ta Da!!!

Greek Potatoes

This month my food blog is celebrating its one year anniversary and in celebration I am going to attempt three posts. I have chosen to challenge myself by trying to stick to a theme, the first being something savory, followed by something sweet, and then the finale will be a dish that combines the two contrasting flavors. For my first challenge I decided to attack the pantry and see what needed to be used and how it could be turned into something fabulous. The great thing about potatoes is that they are the perfect vessel for new flavors. Being able to disguise something new inside such a familiar shell can allow you to introduce your family to different culinary delights from other cultures. The Greek potatoes can be described as just that; they are crunchy roasted potatoes with a simple sauce which can be used in so many variations. It can work well as a salad dressing or a marinade for chicken or pork.

Greek Potatoes

• 1 cup olive oil
• 6 tbsp. fresh lemon juice
• 1 large shallot, quartered
• 2 cloves garlic, quartered
• 1 tbsp. dried oregano
• 3 lbs. Yukon gold potatoes

Preheat the oven to 425 degrees. Combine all of the ingredients sans the potatoes into a food processor, I won't tell anyone that you cheated out of mincing that garlic either! Add salt and pepper to taste and slice the potatoes into wedges. Toss half of the vinaigrette with the potatoes in a large bowl and spread them in a single layer on a baking sheet. Bake for 40-45 minutes. Save some of the sauce to top the wedges with after they get out of the oven. 

Had to make some of them extra crispy for my picky Mom, after all it is going to be Mother's Day soon, should probably start sucking up to her now.

He-Man Cookies

Don't let the title of these seemingly strange cookies fool you, for they are sure to please any palate. After all, bacon goes with everything, right? After visiting the Oklahoma State Fair with my family last year and tasting the oddly delicious treats that abounded, mostly deep-fried mind you, we came across a new sensation. Chocolate covered bacon....who knew that the sweet and salty combination would become so popular and gain such renown. To celebrate my father's birthday this year (25 years young, again) I took it upon myself to   create something that was just different enough to grab attention, but still held the familiarity that we all know and love. Chocolate chips cookies mixed with crispy, smoky bacon pieces. Bliss? The recipe may have been taken from the back of the Nestle bag, and the bacon is not some organic specially smoked or seasoned variety, this recipe is truly bringing baking back to the basics. Two distinct flavors blended together to create something new and exciting. Try taking these to your next spring get-together and see how the compliments rain down upon you!

He-Man Cookies

• 2 1/4 cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup butter, unsalted and softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 tsp. vanilla extract
• 12 oz. of chocolate chips (1 bag)
• 1 1/2 - 2 cups chopped bacon, 1/2 pieces

Preheat the oven to 375 degrees. Fry a whole package of bacon, cause you can never go wrong with too much, and set it aside to cool. Cream together the butter, sugars, and vanilla until smooth. Add the eggs one at a time. Mix the dry ingredients together in a small bowl and gradually add them to the wet mixture, beating well. After the bacon has cooled chop it into 1/2 inch pieces, measuring out the desired amount. With a rubber spatula stir the chocolate chips and bacon into the cookie batter. Spoon the batter onto a greased cookie sheet and bake for 12 -14 minutes, until golden. This recipe makes 'about 5 dozen' according to the bag, but you just may need to make more, because they go fast!

Happy Birthday, to my ole' man :)

Robin's Nest Cupcakes

With Easter arriving this weekend, family and friends coming together and kids running around gathering colored eggs, what better reason to add to the sweetness? I'll have to preface this alcohol-free post with a plea from my nieces to be able to return to their coveted post as taste-testers. Not only was this a chance for us to be in the kitchen together but a chance to put our hands in melted chocolate! The bird nests are made of Chinese chow mein noodles covered in chocolate. Unfortunately, the only way to shape them is to use, as Ina Garten says, a cook's best tools: clean hands. Autumn however took this opportunity to sneak chocolate noodles out of the bowl as I was tediously trying to form nests. The flavors this time around are pretty subtle,  simple vanilla cake and two flavors of chocolate were used. But the end product was really more about the presentation, my girls would eat any flavor of cupcake as I'm sure any child would. Easter may have many different meanings to many people but one thing seems to be universal, families coming together and sharing food and love. So I send you love and hope for great food this weekend from our thoroughly destroyed kitchen to yours!

Vanilla Cupcakes

• 2 sticks butter (unsalted)
• 2 eggs
• 2 egg yolks
• 3 tsp. vanilla extract
• 3 cups flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 cup whipping cream
• 1 1/2 cups sugar

Preheat oven to 350 degrees. Cream together the butter and sugar, adding the eggs and yolks alternately. Once it has been beaten thoroughly add the vanilla and whipping cream. Slowly add in the dry ingredients until it is well combined. This batter is rather thick, but have no fear, I have yet to steer you wrong with a faulty recipe. Just be sure to keep one eye on your batter and one on your niece...raw batter doesn't seem to faze her. Bake them for 20-22 minutes until the edges are golden brown. Allow them to cool completely until you frost them. I used a leftover bag of white chocolate chips, melted them down and tinted them green, then spread them over the tops of the cakes and gave them a healthy dose of green sprinkles. 

Chocolate Robin's Nest

• 1 bag semi-sweet chocolate chips, melted
• 1 can of Chinese chow mein noodles, check the Asian foods section
• Clean hands!

After tempering the chocolate in the microwave sparingly add the noodles, making sure to cover each piece until the can is empty. Now comes the fun part, dive right in and attempt to mold a respectable bird nest. Trust me, it is harder than you think and you must work quickly before the chocolate begins to cool. In the end they will have a adorably rustic look to them, add candy eggs to complete the illusion. And your family is sure to be thrilled with your cupcake ingenuity and praise you for straying from the traditional route when it comes to Easter sweets. You could even go the extra mile and bring the cupcakes already frosted and allow the kids to make their own chocolate nests!