Saturday, March 22, 2008

Easter Cuppies

In honor of Easter I made these cute lil cupcakes. I used Billy Reeces vanilla cupcake recipe for the actual cupcake but added two teaspoons of pure almond extract. For the frosting, Billy Reeces vanilla buttercream with a few teaspoons of almond extract...I feel you can never have enough almond flavoring! To finish them off toasted coconut to give the malted milk egg a nest.

Thursday, March 13, 2008

Dinner is served...

Ok- so to prove that the food I make in my kitchen doesn't only consist of butter, sugar, and flour, I made these yummy chicken crescent rolls for dinner (which are both Micah and my favorite). They are so simple and so yummy! Hope you try them out and enjoy!

3 oz. cream cheese
1/4 c. melted butter
1/8 tsp. pepper
1/2 tsp. salt
1 cup. cubed cooked chicken (about two breasts)
1 pkg. crescent rolls
1 cup. bread crumbs
1 can cream of chicken soup, prepared with milk.
2 T. chooped green onion

Mix cream cheese, butter, pepper and salt. Add onions and chicken. Roll out crescent rolls and seprate into triangles. Sppoon chicken equally onto rolls and roll up sealing edges together. Coat with butter and bread crumbs. Bake at 350 for 15 min. Serve with soup on top.

Sunday, March 9, 2008

My first batch of swiss meringue buttercream!

Yesterday I made some yellow cupcakes and was excited to make my first batch of swiss meringue buttercream to top them off with. It was a little time consuming but definitely worth every second. I made it in my bosch but I think if I had a kitchen aid it would have worked better, but it still turned out very yummy. Swiss Meringue Buttercream is achieved by mixing together egg whites and sugar and cooking them in a double broiler whisking constantly, then adding that to the mixer where it was beaten for about 6 minutes until it becomes like marshmallow fluff, after which you add lots (and I mean lots!) of butter and flavoring of your choice. For these cupcakes I added pure almond extract, I found it still a bit too sweet matched with yellow cupcakes so i topped them off with a sprinkle of cocoa powder which not only gave them the perfect contrast of sweet and savory but also made them look much more elegant.