St. Paddy's Day Cupcakes

What better way to celebrate St. Patrick's Day than with a beautiful batch of vanilla cupcakes topped with sweet green icing. Or switch it up and make green cupcakes with white icing.

These cupcakes are from two dozen I made for my son's Grade 5 class to celebrate this special occasion. We are a week early given their upcoming March Break. But really, is it every too early to have a cupcake?! I think NOT.

You can decorate these in so many ways! Chocolate gold coins, edible shamrock toppers, even cute decoration Leprechaun hats come to mind. I used little silver candy balls, finishing sugars and St. Paddy's Day themed hors d'oeuvres picks. HAVE FUN !

Topped with vanilla buttercream

and colored finishing sugar

And this is what happens when your daughter finds them when she arrives home from school !

RECIPE:

For the cupcake recipe, I have come to love Chef Ricardo Larivee's cupcake recipe that he uses to make his butterscotch cupcakes though I do alter it somewhat. It is moist and delicious!

WHAT YOU NEED:

CUPCAKES (altered source recipe)

1 3/4 cups unbleached all-purpose flour, sifted
1 teaspoon baking powder
1 pinch salt
3/4 cup unsalted butter at room temperature
1 cup sugar
1 1/2 teaspoons vanilla extract
3 eggs at room temperature
1/2 cup milk at room temperature
1/2 cup full-fat sour cream at room temperature
2 teaspoons green food coloring if you want green cupcakes

ICING

This is a standard, creamy and just plain delicious buttercream icing that I use all the time.

1/2 cup unsalted butter at room temperature
2 cups icing sugar, sifted
1 teaspoon pure vanilla extract
2 tablespoons light cream (5% is fine)
1 teaspoon green food coloring

MAKE IT

CUPCAKES

PREHEAT oven to 350F
FILL 12 cupcake tins with paper liners. This batter does make more than 12. I can usually get 17 cupcakes in total.

IN SMALL BOWL, SIFT together first 3 ingredients and set aside
IN LARGE BOWL, beat butter with electric hand-mixer still light and fluffy (2-3 min, MED speed)
ADD sugar and mix 1 min MED speed
ADD eggs , one a time, mixing after each to thoroughly combine
ADD vanilla and sour cream, blend til combined
ADD food coloring if you want a green cupcake, mix blend til well combined
SLOWLY add 1/2 flour mixture to batter, mix til just combined
ADD milk to batter, mix til just combined
ADD rest of flour mixture and mix til just combined
FILL tins 1/2 full
BAKE 22 minutes
LET cool in tin 5 min then remove cupcakes and let cool 1/2 hr on cooling rack before icing

ICING

WITH electric hand mixer, blend butter 1-2 minutes MED speed
ADD icing sugar and blend 2-3 minutes until fully combined
ADD vanilla extract and cream, blend 1-2 minutes
FOR green icing , add food coloring and blend until uniform in color

FILL PIPING BAG and pipe away. I use a Wilton 1M Swirl tip for the green iced cupcakes and a Wilton 6B tip for the white iced cupcakes.

IMPORTANT: DON'T MISS MY SPRING GIVEAWAY! You could be the lucky winner!

ENJOY !

Featured Here: Sweet Tooth Friday

Featured Here: FOODIE FRIDAY !

Featured at Ekat's Kitchen's Friday Potluck

Recipe Featured at
Sweet for Saturday # 8

My First Giveaway !

I am now ready to take the next leap as a foodie blogger and post my first giveaway!

I am very eager for spring to arrive and I thought a spring themed prize would be a great way to welcome in this glorious season.

Are you as excited as I am? GOOD! So let's get started!

The terms are pretty simple and you can increase your chances of winning very easily.

But first, lets talk about

the PRIZE!

The lucky winner will receive a brand new

Wilton Bunny Whoopie Pie Pan

just in time for EASTER !

Just fill the 12 bunny molds with your favorite whoopie pie batter and bake.
Once cooled, use any cream filler you like to make your whoopie pies.
Then decorate as you please!

GIVEAWAY TERMS AND CONDITIONS:

Minimum requirements (1 chance to win):

• Be a follower of this blog and add a comment to this post stating you are a follower. To follow, simply scroll down on the right until you see the Follow button in the sidebar. Then join up!
  

Please do ensure that you meet the minimum requirement or I regret to say that your entry won't be counted.


Additional chances to win:

• Minimum requirements must still be met

• Publish a post on this giveaway in your own blog and link it back to this post (+2 more chances to win)

• Add a link at the side of your blog (sidebar) to my blog. Feel free to use any image from this post if you want to (+ 1 more chance to win)

• Provide a link to your blog in your comment and leave the post/link on your blog for 1 more week after the giveaway has closed for compilation purposes.

Important:

Contest closes 11 PM EST, March 25th, 2011. An online random selection tool (@ random.org) will be used to select the winner. Name of winner will be announced on Lemon Drop at 12:00 PM EST, April 1st, 2011 and a request will be issued to the winner to contact me privately. The winner has 24 hours after winner announcement to contact me and claim their prize.

Good luck to all !

Welcome, Pancake Tuesday !

Today, March 8th, is Pancake Day ( also known as Shrove Tuesday), the last day before the period that Christians refer to as Lent. And what is the tradition, you ask? The tradition is to EAT PANCAKES !

Why pancakes? Because Lent is a time of abstinence and therefore Shrove Tuesday is looked upon as your last chance to dive in, indulge and enjoy all those foods you are not permitted to eat during Lent. Pancakes are one of those indulgences as they contain fat, butter and eggs; none of which are allowed during Lent.

My daughter attends a Catholic school and today they are celebrating Pancake Tuesday with a pancake lunch. If you knew my daughter personally you would know that she likes to go all out on festive occasions, today being no different. What that means is pancakes for all 3 meals. This morning though was a cheat. She had EGGOs as I slept in a bit and Dad was in charge of breakfast. Lunch is being handled by the school and you guessed it - Pancakes are on the cafeteria menu.

So this leaves me handling dinner. Lucky for me I have all the ingredients I need. I have strawberries, pure maple syrup, whipping cream and all the must-haves to make my fave pancake recipe: Ina Garten's Sour Cream pancakes.

I have tried alot of pancake recipes and none compare to Ina's version. These are thick, light and rise up like clouds. It is the addition of sour cream that makes these "da bomb". If you haven't tried them yet, then you MUST and today is a great day for you to do so !

The recipe was originally featured in the Barefoot Contessa Family Style cookbook. I have this book and I cherish it. When the pages are dog-eared and stuck together with butter, there is flour caking up in the creases, the cover is a bit torn... well you know it is very well used and dearly loved.

I top the pancakes with macerated strawberries, maple syrup and a dollop of vanilla-infused whipped cream for the crowning glory. For side dish choices I like ham, bacon, sausage - all 3 work very well.

So go ahead and indulge tonight with a pancake dinner. You deserve it!

RECIPE as posted on the Food Network

Banana Sour Cream Pancakes*

*Feel free to omit the bananas if you want to - I do. The only other alteration I do is add 1/4 tsp of cinnamon to the batter.

Ingredients nocoupons

• 1 1/2 cups flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 cup sour cream
• 3/4 cup plus 1 tablespoon milk
• 2 extra-large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon grated lemon zest
• Unsalted butter
• 2 ripe bananas, diced, plus extra for serving
• Pure maple syrup

Directions

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Photo courtesy of © Olga Nayashkova | Dreamstime.com

Flavours of Prince Edward Island

Yesterday my hubby brought this cookbook home for me and I am thrilled ! This book, for lack of a better word, is BEAUTIFUL. Let's first start by saying I adore Prince Edward Island. Always have and always will. In fact, my long term goal (or maybe even short term if I play my cards right!) is to relocate there permanently. The island is a dream; filled with green rolling hills, bordered by gorgeous red dunes that meet the sea. And the people? The nicest I have ever met!

Now back to the cookbook.

Flavours of Prince Edward Island - a culinary journey
~ Jeff McCourt, Allan Williams & Austin Clement

The photos alone reeled me in immediately and then I saw the recipes. Wow ! There is just so much here aching to be tested out in my kitchen (and digested by my tummy) . I cannot wait to get started. As my blog is baking specific, I won't be sharing my results of the gorgeous pot roast recipe that greets you early on in this book but you can bet your bottom dollar my family will be enjoying it for Sunday dinner !

There are several sweet desserts in this book such as Warm Blueberry Brown Butter Cakes
(which makes me want to lick the page) and a Cranberry and Coconut Tart that leaves one daydreaming of eating a slice with a dollop of whipped cream.

After much thought, I decided to start off with a chocolate cake. Boring choice? I think NOT! This one has a special Island ingredient- one of PEI's most famous in fact and no, it has nothing to do with Anne of Green Gables!.

Later this week, I will be sharing with you tales of my baking adventure and a review when I make Chocolate Potato Cake with Red Raspberry Puddles, page 195.

The book describes it as follows: "... the potatoes made the cake super-moist and really dense." "This cake is delicious with raspberry sauce" which the authors refer to as raspberry mud puddles. Personally, the photo speaks for itself. It looks delicious. I can barely wait to sink my teeth into a slice of this !

So to summarize, so far, I love this book and without a doubt, I love PEI. Add baking and PEI together and you have my version of heaven.

My other great love that tops my list: My family = my two beautiful girls, my handsome boy and of course, my dear sweet man. But truth be told, I think I love my man a little bit more now because he bought me this book :)

STAY TUNED for the Potato Chocolate Cake Recipe Review

St. Paddy's Day Mint Thins

Drizzled in green to celebrate St. Patrick's Day but you could enjoy these any time of year and after you taste these I am quite confident you will !

I found this recipe online after looking for ideas on how to mimic those yummy Girl Guide cookies we buy boxes of each year. Now instead of waiting for my daughter to bring some home, we can enjoy them whenever we want.

These little numbers are simple chocolate wafers coated in a peppermint oil infused chocolate candy coating. A drizzle of green icing tops them off nicely.

I found the recipe here on Food Buzz as posted by In Katrina's Kitchen

I adapted it somewhat:

• rolled the dough out between 2 sheets of waxed paper
  
• reduced baking time to 8 minutes
• used Wilton Candy Flavoring oils to add that peppermint taste - 3 drops to a bag of Dark Chocolate Candy Melts is all you need. Do NOT use artificial extracts as it will affect the candy coating consistency and you don't want that! Use oil based flavors only*.
  
• For the green drizzle, I simply melted some green candy melts and put the melted chocolate into a Wilton Candy Bottle used for drizzling. You can add the drizzle right after you dunk the cookies in the chocolate and place them on a parchment paper lined baking sheet. Then let them cool in the freezer for 15 minutes before indulging.

* For the oils, LorAnn Oils are also fantastic and top-notch quality. I found some in Bulk Barn but you can also buy them online here at the Vanilla Food Company.

This is my all-time favorite tool for dunking cookies into melted chocolate.
You can buy it where they sell candy making ingredients.
If you don't have one, simply use a fork.

And when making these, have some fun and try different cookie cutter shapes. Given the upcoming St. Patty's Day festivities, why not opt for a shamrock cutter?
Or think easter eggs shapes for April !

I didn't get a chance to take a pic of a decorated shamrock cookie but here they are fresh out of the oven. As you can see, they don't rise up as the recipe has no leavening agents. They also hold their shapes incredibly well. Basically after you cut them and prep them for the oven
they truly are "what you see is what you get" once baked.

These are great cookies that have definitely won my vote for being a staple treat around here.

ENJOY !!!

My First CAKE POP !

This deserves somewhat of a special announcement; after all, it is the birth of my FIRST CAKE POP! Could it be a tad rounder? Yup, but I forgive myself - I mean, come on, it was my first stab at this. Anyway, I think I will call him George. Not sure why but it suits.

I had been reading about these cute little treats for awhile now and finally took the plunge. I had some left over frozen cupcakes in the freezer and thought, why not?

First I went out and picked up this book:

I gave it a quick read to get the basics down and then I started "cake poppin'" !

I added some vanilla butter cream icing to the crumbled cake, rolled it into 1 inch balls and set them in the freezer for 15 minutes. Then out they came, in went the lollipop stick and DUNK - right into a pot of melted chocolate candy melts. The finishing touch: sprinkles.

Easy? Yes but it does have a method to the madness. Your cake must be cool, not frozen, when dunking or it will crack when cooled. Your stick only goes in about 1/2 inch, no more! Your candy coating must be melted but not too hot or it won't set right. Plus, if it is too thick add a little bit of veggie oil. And for the type of cake, too moist and it tastes doughy so stick with a simple cake recipe !

Am I hooked? Actually, yes I am. I went out and stocked up on molds, decorations, edible markers, and a slew of candy melts. Excited to make the next batch ! Perhaps Easter treats for my kids classmates? Quite possibly! I do know that next time I will be making a homemade cake base, using flavor-infused melts and throwing in a touch of spring for good measure !

Stay tuned ...

Cinnamon Buns with Maple Glaze

Flaky, buttery, and loaded with cinnamon and sugar! In honor of maple syrup season , these ones are topped with a maple glaze.

One bite and you will think immediately of the flavor associated with Cinnabon! Now you can make your faves at home and bypass the visit to the mall.

The best thing about these cinnamon buns? The dough is made in the bread maker!

A FEW PICS TO INSPIRE YOU!

These are ready for the 2nd rising process

Fresh out of the oven

Glazed and ready to be eaten!



I use a large serving fork to help get these guys out of their baking dish

RECIPE:

WHAT YOU NEED

A bread maker with a dough setting
9X13" baking dish

DOUGH INGREDIENTS

1 large egg at room temperature
1 1/4 cups warm water (80F or 27C)
3 1/2 teaspoons oil (plain vegetable oil works best. I used Becel)
1/3 cup granulated white sugar
1 1/2 teaspoons salt
3 1/2 cups white bread flour
2 teaspoons active dry yeast (I use the type marked for bread maker use)

THE FILLING

1/2 cup unsalted melted butter (+ 2 tablespoons, melted and set aside)
1/4 cup fine white sugar
1/2 cup light brown sugar
3 teaspoons ground cinnamon

THE GLAZE

4 tablespoons melted butter
1 cup sifted icing sugar
1 teaspoon pure vanilla extract
1 teaspoon maple syrup extract
4 tablespoons heavy cream

MAKE IT

GREASE baking dish (I melt 2 tablespoons of butter for this and brush it all over the inside of the dish)

IN YOUR BREAD MAKER, ADD all dough ingredients in the exact order as listed above.
SELECT Dough course and press Start

ONCE the dough course is complete, liberally sprinkle a work surface with flour
PLACE dough on work surface and roll out to a large rectangle (12" x 16")

Filling Ingredients: BRUSH melted butter on dough leaving 1/2 " edge on all sides
COMBINE sugars and cinnamon together in a bowl, sprinkle all over buttered area
STARTING with longest side, ROLL up dough tightly to form a log
WITH SHARP KNIFE, cut rolls in 1 1/2" slices
PLACE rolls in baking dish
BRUSH the 2 tablespoons of melted butter over the rolls
COVER with a clean tea towel and let rise in a warm area for 30 minutes
PREHEAT oven to 350F
REMOVE towel and BAKE in oven for 25 minutes.

ALLOW buns to rest in baking dish at room temperature on cooling rack for 5 minutes
COMBINE all icing ingredients and blend until smooth
BRUSH glaze over tops of warm buns

ENJOY !!!!

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