Wednesday, June 13, 2018

Maple Pecan Cupcakes


I've kind of neglected this blog, but I'm going to try to get back to posting some more recipes - starting tonight with these maple pecan cupcakes. I made these a couple months ago, and they were a big hit.


I used the Mock Maple Nut Cake recipe from Betty Crocker's Picture Cook Book and modified the buttercream icing recipe from The Wilton School's Decorating Cakes.


Ingredients:
  • Cupcakes
    • 2 1/2 tbsp. butter
    • 2 1/2 tbsp. shortening 
    • 3/4 cup, 3 tbsp. sugar
    • 1 egg
    • 1 1/2 cups cake flour
    • 1 1/4 tsp. baking powder
    • 1/2 tsp. salt
    • 5/8 cup milk
    • 1 tsp. maple flavoring
    • 1/3 cup chopped pecans 
  • Frosting
    • 1/4 cup shortening
    • 1/4 cup butter
    • 1 tsp. maple flavoring
    • 2 cups sifted confectioners' sugar
    • 1 tbsp. milk
  • 1/2 cup chopped pecans
Yield: 12 cupcakes.


To make the cupcakes, cream the butter, shortening, and sugar together until fluffy.


Beat in the egg.


Add the flour, baking powder, and salt.


Mix thoroughly.


Slowly add in the milk and maple flavoring.


Mix in the chopped pecans. 


Place cupcake liners in a muffin tin and pour the batter into them until each liner is about half full.


Bake for 25 minutes at 350 degrees.


Remove from the muffin tins and allow the cupcakes to cool while you get to work on the frosting.


To make the frosting, cream the butter and shortening in a mixer.  Add the maple flavoring.


Gradually add the confectioner's sugar, 1 cup at a time, beating well on medium speed.   


Scrape the sides and bottom of the bowl when needed. The icing should appear dry.


Add the milk and beat at medium speed until light and fluffy. 


Now you're ready to frost your cupcakes!


Spread the maple frosting on the cupcakes - use a frosting spatula if you have one or you can even just use a butter knife. 


Now add the chopped pecans to the top of the cupcakes.


And enjoy!

Tuesday, May 8, 2018

Cream Style Corn


If you know me, you know I'm not a big fan of vegetables. But one vegetable I love is corn (and yes, I know it is a "starch" and not a green vegetable, but it is one of the few veggies of any kind I actually like).


I love that summer means fresh corn. My two favorite ways to eat it are on the cob and making cream style corn, so today I'm sharing how to do that.

Ingredients:
  • 8 ears of corn 
  • Bacon fat
  • Water
  • Butter 
  • Salt 
  • Pepper
Yield: 4 servings


Cut the corn off the ears, scraping the ears with a knife.


Cover a skillet bottom with bacon fat.


Heat to medium heat and add the corn and corn liquid.


When it thickens, add water.


Simmer for about 45 minutes to an hour.


When done, add butter, salt, and pepper to taste.


This makes a delicious side dish - we recently had it with BBQ chicken and it was so good!

Sunday, April 22, 2018

Pussy Grabber Cocktail Recipe


This pink drink may not grab that, but my sour cocktail will definitely grab em by the tastebuds.  And since it's such a star, we're gonna let it do whatever it wants.

Ingredients:
  • 2 oz grapefruit vodka
  • 1 oz grapefruit juice
  • 1 oz lime juice
  • 1/2 oz orgeat
  • 1 cup crushed ice

Combine the ice, grapefruit vodka, lime juice, grapefruit juice, and orgeat in a cocktail shaker and shake vigorously.


Pour into a tiki mug (or your glass of choice).  No need for Tic Tacs here, because your tastebuds are gonna be moved on - like a bitch.

Monday, February 19, 2018

Nasty Woman Cocktail Recipe


During the 2016 election, and ever since, I've been naming some of my drinks after the outrageous things the current president says (or the various nicknames we think up for the cheeto-in-chief).  One the first ones I created was the Nasty Woman, and I thought President's Day would be a good day to share it.

Ingredients:
  • 2 oz lemon vodka
  • 1 1/2 oz grapefruit juice
  • 1 oz lime juice
  • 1/2 oz blue curaçao (nasty women vote blue of course)
  • 1/4 oz grenadine (for the "blood coming out of her wherever")
  • 1 cup crushed ice

Combine the ice, lemon vodka, lime juice, grapefruit juice, and blue curaçao in a cocktail shaker and shake vigorously.


Pour into a tiki mug (or your glass of choice).  Add the grenadine as a float on top.  Enjoy and get nasty!  All of us nasty women definitely need at least one of these.

Sunday, February 18, 2018

Seafood Dirty Rice


For Mardi Gras this year, we made seafood dirty rice for dinner and King Cake for dessert.  It was my first time making the King Cake by myself and I was really happy with how it turned out.  My mom and I made the seafood dirty rice together - we used the recipe from the Chef Paul Prudhomme's Louisiana Kitchen cookbook.  It was really good!


Ingredients:
  • 1 pound shrimp (with shells)
  • 2 tbsp. unsalted butter
  • 1 tbsp. peanut oil
  • 1/2 cup canned tomato sauce
  • 3 tbsp. very finely chopped onions
  • 2 1/2 tbsp. very finely chopped bell pepper
  • 2 tbsp. very finely chopped celery
  • 1 tsp. minced garlic
  • 1 tsp. salt
  • 1 tsp. white pepper
  • 1 tsp. dried thyme leaves
  • 1/2 tsp. cayenne pepper
  • 1 1/2 cups shrimp stock
    • use the shrimp shells to make the stock
  • 1/2 cup heavy cream
  • 3 1/2 cups cooked rice
  • 3/4 cup very finely chopped green onions
  • 1 cup (about 1/2 pound) lump crabmeat
Yield: 4 servings


Peel the shrimp and use the shells to make the shrimp stock.


Melt the butter with the oil in a large skillet.


Add the tomato sauce, onions, bell pepper, celery, garlic, salt, white pepper, thyme, and cayenne.  Sauté over medium heat for 5 minutes, stirring frequently.


Add the stock and continue cooking over high heat for 10 minutes, stirring occasionally.


Stir in the cream.


Simmer for about 4 minutes.


Add the shrimp and simmer for 3 minutes longer, stirring occasionally.


Stir in the rice, green onions, and crabmeat, keeping the lumps of crabmeat as intact as possible.


Heat through and serve immediately.


This recipe is so good - I highly recommend trying it if you like cajun food.

Thursday, January 4, 2018

Cheese Dip


Today I'm sharing the recipe for my family's cheese dip.  Chili con queso is a standard appetizer at any Tex-Mex restaurant, and this recipe allows you to have that cheesy goodness at home.  It works great as an appetizer, a snack (especially for Super Bowl parties), a side to serve with tamales or tacos, or as a dinner with tortilla chips all by itself (which is what we did last night).


Ingredients:
  • 16 oz. Velveeta
  • 1 can whole peeled tomatoes
  • 2-3 jalapeños
  • 1 garlic glove


Chop these cheese into small pieces and melt in a double broiler.  Make sure the water doesn't get too hot and bubble out.


Chop the jalapeños, tomatoes, and garlic (or run the clove through a garlic press) and place all (including the sauce from the tomatoes) in the double broiler with the cheese.


Cook for 20-30 minutes.  The longer you cook the dip, the hotter (spicier) the dip will wind up being.


Serve with tortilla chips, tortillas, or over tacos or tamales and enjoy!