Monday, July 8, 2013

Caramel Apple Cheesecake Bars

So I made this phenomenal dessert over Christmas, and it was such a big hit! But like a fool, I lost the recipe! I will find it, I promise. because I need to make it again! It was so freaking good! I have to find it. Here are pictures to remind me of what a dumby I am for losing it, because just look at it, soooo good.

Once I find this recipe I will post it! I promise. 
Luvyerguts<3 N&A

Raspberry White Chocolate Wedding Cake!

So one of my best friends recently got married, and I was lucky enough to be her maid of honor, and she asked me to make her wedding cake! I was so honored. The beautiful bride to be and her hubby decided on one of my favorites, the white chocolate raspberry! So good!
Here is the gorgeous bride to be! She even got her "something borrowed" from me! That wonderful necklace is from me :) I also found this awesome hand towel for the kitchen while I was out buying ingredients for the cake! It is so perfect :)
And here is the cake!It is not my best work, but hey, it tasted delicious!

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups milk
4 ounces (2/3 package) white chocolate , chopped
1 teaspoon pure vanilla extract
3/4 cup (1 1/2 sticks) butter , softened
1 1/2 cups granulated sugar
2 eggs
1/2 cup raspberry preserves  2-8 oz. packs of cream cheese
2 cups powdered sugar
2 oz. white chocolate (melted and cooled)

Preheat oven to 350°F and prepare a 10 inch square pan and a 6 inch round pan.
In medium bowl, combine flour, baking powder and salt. In small microwave-safe bowl, heat milk until hot, but not boiling. Add white chocolate; stir until chocolate melts. Add vanilla; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well. Add flour mixture alternately with melted chocolate mixture, mixing until just combined. Pour into prepared pan.
 Bake 12-16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove and cool completely on cooling grid
To make the white chocolate cream cheese frosting, cream the cream cheese. Whip the cream cheese until fluffy, and add in the white chocolate. Mix until incorporated, and add in the powdered sugar.
After the cake is cooled, slice the square cake and the round cake in half, lengthwise. Fill with a layer of cream cheese frosting, then top that with a hefty layer of raspberry preserves! do this to all of the cakes! Then layer on top of each other and to a crumb coat on the cake, freeze or refrigerate until the crumb coat is nice and sturdy. Frost with the remaining cream cheese frosting.
Slice it up and enjoy!

 Luvyerguts<3 N&A

Strawberry Short-Cupcakes

Oh lordy I have been falling behind. But you know, life gets ya some times! I finally graduated from college! yay!! And I had my thesis show, Muted. (which you can view on my photography site, ) and moved to Virginia, then to Florida...then back to Texas. So I have been a little bit busy, busy!! And now I am ready to start blogging again! Woo!!
Once I got back to Texas, of course I made some delicious cupcakes! They were so good! I also made some cookies, but I forgot to take pictures! (silly me!) But these are a semi-healthy cupcake, well compared to other cupcakes, they are Strawberry Shortcake! Angel food cake, filled with fresh strawberry puree and then topped with fresh whipped cream! They are a new favorite!
I can't wait to eat more of them *nomnomnom*

1 1/4 C. Flour
1 1/2 C. Sugar
12 large egg whites
1 1/2 teaspoon cream of tarter
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
~15 Strawberries
1 C. Heavy whipping cream
1 tsp. vanilla
1/2 C. powdered sugar

Preheat oven to 350 degrees.  Line cupcake pans with paper liners.
Place egg whites in a large mixing bowl and beat at high speed until egg whites are frothy, approximately 1 minute.
Add cream of tartar, salt and vanilla to egg whites.  Mix at high speed until egg whites are almost stiff, approximately 4 minutes.
Add 1 cup of sugar gradually while mixing on low speed.  Scrape bowl.
Mix flour and remaining 1/2 cup sugar together and spoon 1/4 of mixture over egg whites, folding gently between each addition.
Pour batter into cupcake liners until they are 2/3 full.  Bake for 20 to 25 minutes or until tops are golden brown and cracks are very dry.
Cool cupcakes completely before removing from pan.

 To make the strawberry puree, rinse your berries, then process in a food processor or blender until they are nice and pureed! Using a knife, or apple corer, take a small amount of cake out of your angel food cupcakes, and fill with some fresh strawberry puree.

To make the topping, take the heavy whipping cream and put it in a stand mixer fixed with the whisk attachment. Whip on high speed until stiff speaks form. Add in the vanilla and powdered sugar and mix just until incorporated. Frost your cupcakes and enjoy!
<3luvyerguts<3 N&A

Wednesday, October 3, 2012

Stuffed Chicken Breasts

So this summer I made a lot of delicious treats, but this one here, the spinach, mushroom and cheddar stuffed chicken breasts, oh lordy- these were my favorite! I love chicken and spinach and mushrooms and mostly, CHEESE!! so of course these little guys were over flowing with cheesy goodness! So much deliciousness!! YUM! So without further ado here is the recipe:

1 or 2 chicken breasts
1 cup sauteed spinach
1/2 cup sauteed mushrooms
1 cup shredded cheese, any kind you'd like

Preheat your oven to 350. 
First take a meat tenderizer and flatten out the chicken breasts. Flatten them out enough so you can roll them up later. Make sure your spinach and mushrooms are nice and seasoned, with salt and pepper and whatever else you want! 
Next lay down your cheese, this goes first so it doesn't fall out when you roll up the chicken. Then put down the spinach, then the mushrooms. Roll the chicken up, and stab with 2 toothpicks so it doesn't unroll. 
Place your chicken in a glass pan lined with foil, then stick in the oven for about 25 minutes. In the last 3 or 4 minutes, top with some more cheese! 
Take out, let it cool, then enjoy your delicious creation!!

Baby Shower Cupcakes

So this summer my best friend from high school had her baby!! Which of course means she had a wonderful baby shower, for which I baked some deliciously cute cupcakes! Since it was summer, I decided to do my favorite summer time cupcake, Lemon Blueberry! And I made them boy-themed, since she had a little boy, named Conor! And he is adorable!!! :) Since I already posted the recipe fro lemon blueberry, i thought I would just share some pictures from the partay!! :)
 Yummy Cuppycakes with white chocolate rubber duckies on top! They were so cute!!

 Nummy Nummy :D

And heres the beautiful mother to be, Dani. She is unwrapping all her awesome presents! Conor is born now, and he is so cute! I already miss being with him!!

Sunday, April 29, 2012

Strawberry Cheescake Cupcakes

My bestie-esty just turned 24! And despite being my bestest friend, she is not a huge dessert fan!! =O but...she does love a good cheesecake! And she loves strawberry cake! So I decided to combine her two favorite treats into one! A strawberry cake filled with a cheesecake filling and topped with a strawberry cheesecake frosting! It was soo delicious and cute :) a pretty pink color! Yum! She loved them! And I took them to my photography show as a treat and everyone enjoyed those as well! They are so delicious! :) 


2¼ cups all-purpose flour
½ cup cake flour
1 tbsp. baking powder
1 tsp. salt
2 sticks (1 cup) unsalted butter, at room temperature
2¼ cups sugar
1½ tsp. vanilla extract
3 large eggs plus 1 large egg white
1 cup milk
2½ cups finely chopped fresh strawberries

8 oz. cream cheese, room temperature
½ cup sour cream
1 tub thawed Cool Whip
2 tsp. vanilla

 8 oz. cream cheese
½ stick butter
4 cups powdered sugar
2 tsp. strawberry extract
¼ cup sour cream

To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the all-purpose flour, cake flour, baking powder and salt; whisk to blend.
In the bowl of an electric mixer, combine the butter, sugar and vanilla.  Beat on medium-high speed until light and fluffy, about 3 minutes.  Beat in the eggs and egg white one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  With the mixer on low speed, add the flour mixture in two additions alternating with the milk, mixing each addition just until incorporated.  Gently fold in the chopped strawberries with a spatula.
Divide the batter between the paper liners, filling each about ¾-full.  Bake until light golden and a toothpick inserted in the center comes out clean, about 25-28 minutes, rotating the pans halfway through baking.  Allow to cool in the pans a few minutes, then transfer to a wire rack to cool completely.
 To make the filling, combine all the ingredients in a bowl except the cool whip and mix until combined. Fold in the whipped cream until its a bit fluffier. Cut out a small core from each cupcake and fill with the cheesecake.
To make the frosting, cream the butter and cream cheese. Add in the sour cream and strawberry extract. Add in the powdered sugar one cup at a time until your frosting is smooth and delicious.

Frost your cupcakes and serve them up! They are so rich and delicious, they are a perfect treat for any occasion! 

Lemon-Blueberry Cupcakes

Hello again!! I am done with school for this year! yay! So I have been making treats for my classmates on the last days of class! So I thought since it was the beginning of spring, I needed to make something fresh and delicious!  And I have made these cupcakes before, and received rave reviews! So I wanted to make them again! They are soooo flippin yummy! One of the best for spring and summertime! Plus the icing on top is pretty much the best thing EVER! Lemon cream cheese! Mmmmm...soooo good!! =D So here it is for ya'll! Recipe adapted from Annie's Eats

¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of  1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

8 oz. cream cheese
1 stick unsalted butter, at room temperature
  4 cups powdered sugar
  2 tbsp. freshly squeezed lemon juice


Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated. In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. 

These cuppycakes are sooo yummy! I ate like 8! haha! I was a fat kid! :p Enjoy them while they last!!