From-Scratch Cupcakes

Life is crazy sometimes. Lately, I've been having this crazy idea that I should start selling my cakes and cupcakes. I realize I can decorate pretty well and make some cute stuff, but I've always used cake mixes and premade frosting. If I sold them, I'd feel weird using boxed stuff. So for a recent staff meeting, I decided to try out some recipes. My coworkers were so gracious to be my guinea pigs. :) They got RAVE reviews! So maybe a future in cake isn't so crazy after all??






Orange Chiffon Cupcakes with Buttercream Frosting (AKA Orange Creamsicles)
Prep Time: 30 min
Bake Time: 18 min

2 fresh large eggs, separated
1/2 c sugar
2 c cake flour, sifted (sub 3/4 c all purpose + 2 Tbsp cornstarch for every 1 c cake flour)
1 c granulated sugar
2 tsp baking powder
1 pinch kosher salt (make sure it's kosher or use less salt!!)
2 tsp pure vanilla extract
1 Tbsp orange liqueur, such as Grand Marnier (No way. I used a tiny bottle of Bicardi Orange)
1 c half and half
1/2 c canola oil
2 fresh egg yolks
2 tsp orange zest, finely grated (I used extra to add a little color as a topping)

For Buttercream Frosting:

3 Tbsp butter, room temperature
2 1/2 c confectioners' sugar
2 Tbsp orange juice
1 tsp pure vanilla extract
1/4 tsp orange zest, finely grated
1 1/2 Tbsp milk

1. Preheat oven to 350. Line muffin tins with paper or foil liners.
2. In a medium bowl, using an electric mixer, beat egg whites to the soft peak stage. Gradually add sugar and beat into stiff peaks. Set aside.
3. In a large bowl, sift together cake flower, sugar, baking powder, and salt. Add remaining ingredients and beat until well combined. Gently fold in egg white mixture.
4. Divide batter evenly between lined muffin tins, filling each a little over half full. Bake until cake tester inserted in center comes out clean, about 18 minutes. Rotate tins halfway through the baking process to promote even baking. Remove from oven and cool in the pan for 5 minutes. Transfer to wire racks to cool completely.


For Buttercream Frosting:


1. In a small mixing bowl, cream butter and sugar together. Add orange juice, vanilla, orange zest and milk. Beat until light and smooth.
2. Using a small offset spatula, generously frost each cupcake. Serve.


These were absolutely refreshing and delicious. They were the favorite and disappeared quickly. However, the frosting was NOT frostingy. Mine turned out like a glaze. I'm not sure if I screwed up or if the recipe is screwy. I "frosted" the cupcakes and put them in the fridge for a bit to set it. After that, I took them out and they stayed - no melting. Still tasted great, but not a buttercream frosting like expected.




Coconut Cupcakes with Seven-Minute Frosting
Prep Time: 25 min
Bake Time: 20 min


1 3/4 c flour
1/2 tsp salt
2 tsp baking powder
1/2 c sweetened shredded coconut
3/4 c unsalted butter, room temperature
1 1/3 c granulated sugar
4 extra-large eggs, room temperature
1 1/2 tsp pure almond extract
1 1/2 tsp pure vanilla extract
3/4 c buttermilk
1 1/2 c sweetened flaked coconut, for garnish



For Seven-Minute Frosting:


2 c granulated sugar
2 large egg whites
2 Tbsp light corn syrup
3 Tbsp cold water
1 tsp pure vanilla extract



1. Preheat oven to 350. Line muffin tins with paper liners.

2. In a mixing bowl, whisk together flour, salt, and baking powder. Using a food processor, pulse shredded coconut until finely ground, whisk into flour mixture.

3. In a large mixing bowl, with an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Gradually beat in eggs, almond, and vanilla extract, scraping the sides of the bowl as necessary. Reduce speed; add flour mixture in thirds, alternating with buttermilk, beating until completley combined.

4. Divide batter between lined muffin tins, filling them 3/4 full. Bake until cake tester inserted in centers comes out clean, about 20 min. Rotate tins halfway through baking to promote even baking. Remove from oven, transfer to wire racks to cool completely.



For Seven-Minute Frosting:



1. Using the top of a double boiler, combine sugar, egg whites, corn syrup, water and vanilla. Place over boiling water and beat with an electric mixer on high speed until peaks form, or for 7 minutes. Remove from heat.

2. Using a small offset spatula, generously frost each cupcake. Garnish with flaked coconut. Serve.


These were my favorite. I love coconut. And I love almond extract. The combination was heavenly. Add some AMAZING frosting, that was more like a sweet meringue, and HOLY CUPCAKES! Fantastic!!

3:05 PM | | 0 Comments  

Fresh Cherry Pie

Fresh Cherry Pie
Prep Time: 25 min
Bake Time: 55 min + cooling

1-1/4 c sugar
1/3 c cornstarch
1 c cherry juice (didn't want to spend a ton so we used Juicy Juice Cherry)
4 c fresh tart cherries, pitted, or frozen pitted tart cherries, thawed
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp almond extract
Pie Crust

1. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmet and extract; set aside.
2. On a lightly floured surface, roll out half of pie crust to fit in a 9-inch pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make lattice crust. Trim, seal and flute edges.
3. Bake at 425 for 10 minutes. Reduce heat to 375; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack.

Yield: 8 servings

From Taste of Home Annual Recipes 2007

Ken's rating: *****
Chalsea's Rating: *****
Holy YUM! I don't really like cherry pies (so why did you make one?), but I had a whole bag of cherries that I knew I couldn't hoover before they'd go bad. We were headed to our friend's house for dinner and I thought this would be great. It WAS! I'm thinking that maybe I just don't like that crappy cherry pie filling because this pie was spectacular!


2:49 PM | | 0 Comments  

New Cakety-Cakes!

Cake Balls! Emily came to visit and we made these delicious Black Forest Cake Balls! Yumm. Makes me want to make some just looking at these.
Another InnTowne birthday means another fun cake. Greg got a gumball machine. :)
I made some adorable little piggy cupcakes for the Memorial Day church picnic. Made from scratch this time! Key lime pie cupcakes with a cream cheese frosting. Delish! Good thing I tested one the night before because I didn't get one at the picnic!
How can you deny this piggy's cuteness? :)
This next one was the most involved batch of cupcakes I've ever met so I've included in-progress pictures. Here is a picture of my garden's humble beginnings. The start of radishes, lettuce, carrots, and peas.
The carrots are beginning to take form.
Followed by the lettuce.
Radishes follow suit.
And here they are "planted"
Another, sort of blurry, close up
Yes, blurry and sideways, but finished!
The finished product!!! Color is a bit screwed up in this picture, but you get the idea.

7:34 PM | | 2 Comments  

Beef Fillets with Portobello Sauce, Spicy Mashed Potatoes, and Oven Roasted Carrots

Beef Fillets with Portobello Sauce


2 beef tenderloin steaks (uh, expensive. We bought cheaper meat.)
1/2 c dry red wine or reduced-sodium beef broth (I used the broth)
1 tsp all purpose flour
1/2 c reduced sodium beef broth
1 tsp EACH: steak sauce, Worcestershire sauce, and ketchup
1/2 tsp ground mustard
4 oz fresh baby portobello mushrooms, sliced
1/4 tsp pepper
1/8 tsp salt
1 Tbsp minced chives, optional

1. In a large nonstick skillet coated with cooking spray, brown steaks on both sides over medium high heat. Remove and keep warm.
2. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until the liquid is reduced by half. Combine flour and broth until smooth; whisk into the pan juices. Add steak sauce, Worcestershire sauce, ketchup, and ground mustard. Bring to a boil.
3. Return steaks to the skillet; add mushrooms. Cook for 4-5 minutes on each side or until meat reaches desired doneness. Sprinkle with pepper, salt, and chives.

Ken: *****
Chalsea:*****
mmmmmmmmmmmmmmmm.

Spicy Mashed Potatoes

2 medium potatoes, peeled and cubed
3 Tbsp milk
1/4 c crumbled goat cheese or feta cheese
3 Tbsp minced fresh cilantro
2 Tbsp chopped green onion
2 Tbsp diced, seeded jalapeno pepper
2 garlic cloves, minced
1/4 c shredded cheddar cheese

1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes, or until tender. Drain.
2. In a small mixing bowl, mash potatoes with milk. Beat in the goat cheese, cilantro, onion, jalapeno, and garlic.
3. Spoon into a 2-cup baking dish coated with cooking spray. Sprinkle with cheddar cheese. Bake, uncovered, at 350 degrees for 15-20 min or until heated through.

Ken:*****
Chalsea:*****!!
Big time YUM here! I could eat these every day.

Oven Roasted Carrots

2# baby carrots
4 small onions, quartered
6 cloves garlic, peeled
2 Tbsp olive oil
2 tsp white vinegar
1-2 tsp dried thyme
1/2 tsp salt
1/8 tsp pepper

1. Place carrots, onions and garlic into 2 greased 15x10x1 baking pans (I used one). Drizzle with oil and vinegar. Sprinkle with thyme, salt, pepper and gently toss to coat.
2. Cover and bake at 450 degrees for 20 minutes. Stir. Bake, uncovered for 10 minutes; stir again. Bake 10 minutes longer or until carrots are crisp tender.

Ken ****
Chalsea: ****
These were really good, but not much different than the roasted carrots I usually just throw in the oven.

7:20 PM | | 0 Comments  

Just for fun: Hobo Dinners!

Hobo Dinners!

You all might remember these from camping days! I am not much of a camper...at all. Especially when it's raining. So with rain in the forecast for Memorial Day (chalsea does a happy dance), I decided we'd build a great big fort in the living room, hook streaming netflix up to our tv, grab a box of wine and cook camping food! It was super fun. We made hobo dinners in the oven and smores in the microwave. And I didn't have to wake up smelling like smoke or covered in dirt. Fantastic. :)

7:16 PM | | 0 Comments  

Simple Salisbury Steak

Simple Salisbury Steak


1 egg
1/3 dried breadcrumbs
1 can cream of mushroom soup, divided
1/4 c finely chopped onion
1 # lean ground beef
1/2 c milk
1/4 tsp salt
1-1/2 c sliced mushrooms

1. In a bowl, combine the egg, bread crumbs, 1/4 c soup, and onion. Crumble beef over mixture and mix well. Shape into six patties. In a large nonstick skillet, brown the patties on both sides; drain.
2. In a bowl. combine the milk, salt, and remaining soup. Stir in mushrooms. Pour over patties. Reduce heat; cover and simmer for 15-20 min longer or until meat is no longer pink.

From Taste of Home Cookbook

Ken's rating: *****
Chalsea's rating: *****
These tasted really good, but I could NOT get them to stay in patty form! They completely crumbled apart. So I ended up serving them like a chunky gravy over potatoes with some roasted carrots. Maybe you'll have better luck.

7:11 PM | | 0 Comments  

Biscuits and Sausage Gravy : A southern sendoff


Biscuits and Sausage Gravy


1/4 # bulk pork sausage
2 Tbsp butter
2-3 Tbsp flour
1/4 tsp salt
1/8 tsp pepper
1-1/4 to 1-1/3 c milk
Warm biscuits

1. In a skillet, cook sausage over medium heat until no longer pink' drain. Add butter and heat until melted. Add the flour, salt, and pepper; cook and stir until blended.
2. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over biscuits.

From The Taste of Home Cookbook

Ken's Rating: *****
Chalsea's Rating: *****
As most of you know, Ken was sent to Mississippi to work for a month. His last dinner home with me, I made him a southern meal. These were absolutely delicious! Completely salty and not good for you at all, but so good. I served this with some steamed broccoli and some doctored up corn bread.

7:05 PM | | 0 Comments  

Corn and Chicken Dinner


Corn and Chicken Dinner


3 garlic cloves, minced and divided
1/2 c butter, divided
3# chicken legs and thighs, about 8 pieces
3 ears fresh corn, husked, cleaned and cut into thirds
1/4 c water
2 tsp dried tarragon, divided
1/2 tsp salt
1/4 tsp pepper
2 medium zucchini, sliced
2 tomatoes, seeded and cut into chunks

1. In a dutch oven or large skillet, saute 2 garlic cloves in 2 Tbsp butter. Add the chicken and brown on both sides. Reduce heat. Add corn and water. Sprinkle with 1 tsp tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until chicken is tender.
2. Meanwhile in a small saucepan, melt remaining butter. Add remaining garlic and tarragon; simmer for 3 minutes. Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes.

Yield: 6-8 servings

From Taste of Home The Market Fresh Cookbook

Ken's Rating: ****
Chalsea's Rating: ****
With all the delicious fresh veggies coming this season, this will be a good one to keep in mind. Easy and yummy.

6:58 PM | | 0 Comments  

Chicken and Cornmeal Dumplings


Chicken and Cornmeal Dumplings


3 tablespoons unsalted butter

5 boneless, skinless chicken thighs (1 1/2 pounds), cut into 1-inch pieces

Coarse salt and ground pepper

1/2 bunch scallions, cut into 1/2-inch pieces

1 medium green bell pepper, seeded and diced medium

2 celery stalks, diced medium

2 medium carrots, diced medium

1 teaspoon dried thyme

1/4 cup all-purpose flour (spooned and leveled)

2 bottles pilsner or another light- or medium-bodied lager (12 ounces each)

1 can (28 ounces) whole peeled tomatoes

1 to 2 tablespoons red-wine vinegar

Cornmeal dumplings

2/3 cup all-purpose flour (spooned and leveled)

1/3 cup fine yellow cornmeal

1 1/2 teaspoons baking powder

1 teaspoon sugar

1/4 teaspoon coarse salt

1 tablespoon unsalted butter

1/2 cup buttermilk

1. In a large Dutch oven or heavy pot with a tightfitting lid, melt 1 tablespoon butter over medium-high heat. Season chicken with salt and pepper, add to pot and cook, stirring occasionally, until browned on all sides, about 5 minutes. With a slotted spoon, transfer chicken to a medium bowl. Add 2 tablespoons butter, scallions, bell pepper, celery and carrots to pot. Cook, stirring occasionally, until scallions and celery are soft, about 4 minutes. Stir in thyme and flour and season with salt and pepper; cook 1 minute. Return chicken to pot and whisk in beer. With your hands, roughly tear tomatoes and add to pot along with juices. Bring to a rapid simmer and cook, uncovered, about 30 minutes. Season to taste with vinegar.

2. To make the cornmeal dumpling dough. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar and coarse salt. Using your fingers, work in unsalted butter until small crumbs form. Stir in buttermilk to form a dough.

3. Reduce heat on the chicken to a medium simmer and drop dough by rounded tablespoons on top of stew. Cover and simmer until dumplings are cooked through, about 7 to 10 minutes.

Ken's Rating: *****

Chalsea's Rating:*****

This was so delicious!!!! And it was perfect because we had a few bottles of beer that kept hanging around in the fridge and I was getting quite sick of rearranging them every time we restocked. You'd think that such a heavy amount of beer as the stock for this stew would be gross...I was worried...but the cornmeal dumplings and the tomatoes seem to give it great balance. HIGHLY recommend trying this recipe. Simple and soooo good.

6:23 PM | | 0 Comments  

Buttery Shrimp and Radish Pasta

Buttery Shrimp and Radish Pasta

Prep Time: 15 minutes
Total Time: 35 minutes

  • Coarse salt and ground pepper
  • 3/4 pound linguine or other long pasta
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 garlic cloves, thinly sliced
  • 1 large bunch radishes, thinly sliced, greens rinsed well and roughly chopped
  • 1 pound frozen large shrimp (peeled and deveined), thawed

  1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Add 2 tablespoons butter and toss until butter is melted; keep warm.

  2. Meanwhile, in a large skillet, melt 1 tablespoon butter over medium-high. Add garlic and radishes and cook, stirring occasionally, until radishes are crisp-tender, 3 minutes. Add radish greens and cook until wilted. Season with salt and pepper, then add to pasta and stir to combine. In skillet, melt 1 tablespoon butter. Add shrimp, season with salt and pepper, and cook, stirring occasionally, until opaque throughout, 4 minutes. Add shrimp to pasta and toss, adding enough pasta water to create a light sauce that coats pasta.

    From Martha Stewart Living Magazine

    Ken's Rating: ***

    Chalsea's Rating: *1/2

    Normally Martha's amazing, but she done me wrong here. Pasta - good. Shrimp - good. Radishes - good. All three together in this recipe - not so good. Unless you like to eat bowls full of salt and wash it down with melted butter, I would NOT recommend this recipe without some major changes. Ooof. Just not good.

6:13 PM | | 0 Comments  

Sauteed Beet Greens with Roasted Beets and Pork Tenderloin

Sauteed Beet Greens with Roasted Beets and Pork Tenderloin

Prep Time: 25 minutes
Total Time: 1 hour, 20 minutes

2 bunches beets (3 to 4 pounds with greens), greens removed, chopped, washed, and drained with some water clinging (about 9 cups greens)
2 pork tenderloins (12 ounces each), trimmed of excess fat
Coarse salt and ground pepper
4 tablespoons olive oil
2 teaspoons Dijon mustard
2 teaspoons plus 1 tablespoon red-wine vinegar
2 garlic cloves, smashed
2 tablespoons toasted pine nuts

1.Preheat oven to 400 degrees. Loosely wrap beets in a 12-by-20-inch piece of foil. Place on a rimmed baking sheet and bake until easily pierced with a knife, 35 to 45 minutes. When cool to touch, grab beets with a paper towel and slip off skins. Reserve one beet; halve and slice remaining beets. Set aside.

2.Season pork generously with salt and pepper. Place on a rimmed baking sheet and roast until pork registers 150 degrees on an instant-read thermometer, 14 to 16 minutes.

3.Meanwhile, in a food processor, combine the reserved beet and 1 tablespoon oil; process until smooth. Strain through a fine-mesh sieve (or strainer) lined with cheesecloth into a small bowl to yield 4 teaspoons juice; discard solids. Add mustard, 2 teaspoons vinegar, and 2 tablespoons oil; whisk to combine. Set aside.

4.In a large skillet, heat remaining tablespoon of oil over medium. Add garlic and cook until fragrant and golden, about 1 minute. Add beet greens, season with salt and pepper, and cook, stirring occasionally, until wilted and tender, 2 to 4 minutes. Remove greens from heat and discard garlic. Add reserved beets and remaining tablespoon of vinegar, and toss to combine.

5.To serve, top sauteed greens with toasted pine nuts. Drizzle a little of the beet vinaigrette on the plate and top with sliced pork.

From Martha Stewart Living Magazine

Ken's Rating: *****
Chalsea's Rating: *****
This was really delicious! And it looked so impressive on the plate. I've never made roasted beets before and I was a bit nervous because I'd also never tried a beet I liked. But this was really good! Just be careful of the beet juice - it stains!!

6:05 PM | | 0 Comments  

Spicy Potatoes and Peas with Chicken

Spicy Potatoes and Peas with Chicken

Prep Time: 10 minutes
Total Time: 45 minutes

  • 1 1/4 teaspoons ground cumin
  • 1 1/4 teaspoons ground coriander
  • 1/4 to 1/2 teaspoon cayenne pepper (optional)
  • 1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
  • Coarse salt and ground pepper
  • 1 bag (10 ounces) frozen peas
  • 2 teaspoons extra-virgin olive oil
  • 4 boneless, skin-on chicken thighs (about 1 pound total)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped cilantro leaves, plus whole leaves for serving

  1. Preheat oven to 400 degrees. In a small bowl, stir together cumin, coriander, and cayenne, if using. In a medium pot, bring potatoes to a boil in salted water over high and cook until tender when pierced with a knife, 10 minutes. With a slotted spoon, transfer potatoes to a paper-towel-lined plate and set aside. Return water to a boil, then add peas and cook just until tender, 3 minutes. Drain peas and set aside.

  2. Meanwhile, in a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and cook, skin side down, until golden-brown and crisp, about 5 minutes. Flip and transfer skillet to oven; roast until chicken is cooked through, 15 to 20 minutes.

  3. Remove chicken from skillet and pour off all but 1 tablespoon fat. Add potatoes and 1 1/2 teaspoons spice mix and cook over medium-high, stirring occasionally, until potatoes are golden in spots, 7 minutes. Stir in peas, lemon juice, and chopped cilantro; season to taste with salt and pepper. To serve, place chicken on top of peas and potatoes and sprinkle with cilantro leaves.

    From Martha Stewart Living Magazine

    Ken's Rating: *****

    Chalsea's Rating: ****1/2

    Great taste, but quite a lot of spice after a while. If you like spicy, you'll love it. Heads up though: this has enough spice mix for 2 dinners - only add what's listed in step 3 or you'll have WAY too much!

5:44 PM | | 0 Comments  

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