Pink Champagne cupcakes with Raspberry filling and Champagne buttercream

In my liquored up cupcake quest, these are my favorite I think... well, one of my favorite.  I love the lightness of the cupcake, the richness of the frosting, and the sweet sour tang of the raspberry filling.  I will definitely be offering to make these for one of my amazing girlfriends' birthdays... no selfish reasons either ;)

cupcake:

1 stick butter, room temperature

1 c sugar

2 eggs

1 tsp vanilla

1 3/4 c all purpose flour

1/2 tsp baking soda

1/4 tsp baking powder

3/4 c champagne

Preheat oven to 350 F.  Makes approximately 20 cupcakes.  In a large bowl, crema butter, sugar, and eggs until fluffy and smooth approximately 4-5 minutes.  Beat in vanilla.  In a medium bowl, whisk flour, baking powder, and baking soda together.  Add flour and champagne to butter mixture, alternating.  Mix only until combined. Fill cupcake liners 2/3 full and bake 16-18 minutes or until cake tester comes out clean.  Cool.

raspberry filling:

1 bag frozen raspberries

1/3 c sugar

3-4 tbsp butter

1 tsp vanilla

2 tbsp corn starch

1/4 c champagne

In a medium saucepan, melt butter and add raspberries, sugar and vanilla, cooking for 5 minutes on medium high heat, stirring constantly.  Once the sugar melts and mixture starts to bubble, mix corn starch and champagne in a small bowl until clumps are gone and stir into raspberry mixture.  Bring back to a slow boil and remove from heat.  Stir every few minutes until mixture cools.  Cut out the center of each cupcake, being sure not to touch to bottom.  Pipe cooled raspberry mixture into cupcake center.

champagne buttercream:

1 stick butter, softened

1/4 c butter flavored shortening

1 1/2 to 2 lbs of confectioners sugar

1 tsp vanilla

1/4 tsp salt

1/4 to 1/2 c champagne

pink sugar for decoration if desired

In a large bowl, cream butter and shortening.  Beat in powdered sugar one cup at a time until buttercream reaches desired consistency and sweetness.  Beat in vanilla and salt.  Beat in 1/4 c of champagne and additional champagne if desired.  Mix on high until smooth.  Chill to reach desired consistency and pipe onto cupcakes.  Dust with pink sugar.

Pumpking Pie Cupcakes with cream cheese frosting

This recipe made 2 dozen and Eric attempted to keep most of the cupcakes for himself, which he ate over the course of a week.  The pictures that I took of the cupcakes did them no justice and since I did nothing too fancy with their appearance, I figured why bother?  Anyway, for being made with pumpkin... I had to sneak a few from Eric... they are extremely moist and just make you love Fall.

cupcake:

1 c sugar
1 c packed light brown sugar
3/4 c vegetable oil
1 15oz can of solid pack pumpkin puree
4 eggs
2 c all purpose flour
2 tsp baking soda
1 tsp salt
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp nutmeg

cream cheese frosting:

8oz cream cheese, room temperature
4tbso butter, softened
1/2 c packed light brown sugar
2 c confectioners sugar
1 tsp vanilla
1 tbsp maple syrup
1 tbsp cornstarch

Heat broiler to high.  In a small baking dish, pour pumpkin puree and place under broiler for 4 minutes, stirring midway through.  Remove and cool.
Preheat oven to 350 F.  In a large bowl, combine eggs, sugars, and oil.  Stir in cooled pumpkin.  In a separate bowl combine flour and remainder of dry ingredients.  Add dry to wet and combine well.  Bake 15-20 minutes until tester comes out clean.  Once cupcakes are cooled, in a large bowl beat cream cheese and butter until creamy.  Beat in brown sugar, vanilla, and maple syrup.  Slowly beat in confectioners sugar and cornstarch.  Chill to reach desired consistency.  Frost cupcakes.

Zucchini Pizza Pasta Casserole

I never liked zucchini before but it has grown on me in the past few weeks so now I'm itching to cook up any recipe that has some in it.  Another delish one!

 

1-2 tbsp EVOO

1 large zucchini, sliced and cut in half

1 onion, chopped

2 garlic cloves, chopped

1 green pepper, chopped

2 eggs, beaten

1/2 c parmesan cheese, shredded

2 c mozzarella cheese, shredded, divided

1 c cheddar cheese shredded, divided

1 lb ground beef

1 1/2 c uncooked macaroni noodles

1 jar tomato sauce

 

Preheat oven to 400 F.  In a large skillet, heat EVOO over medium heat.  Cook zucchini, onion, garlic, and green pepper 5 minutes.  Add to bottom of greased 13x9 pan.  Pour beaten eggs over top and cover with 1 c of mozzarella cheese and 1/2 c cheddar cheese.  Bake 20 minutes.  Meanwhile, cook macaroni noodles according to package, drain and set aside.  In large skillet, cook ground beef, drain excess fat and combine, noodles, beef, and sauce.  Spoon over zucchini mixture an top with remaining cheeses.  Bake additional 20 minutes.



Strawberry Daiquiri Cupcakes

Another installment in my drunk cup recipe file ;)

 

Strawberry mixture:

 

1 1/2 c strawberries, chopped

1/2 c raspberries

1/4 c white rum

1/4 c sugar

 

Cupcake:

 

2 c all purpose flour

1 1/2 c sugar

2 tsp baking powder

1/2 c butter, softened

2 egg whites

2/3 c strawberry daiquiri mix

1 c strawberry mixture

1 tsp vanilla

 

Buttercream frosting:

 

1/2 c butter, softened

2 1/2 c powdered sugar

1/8 c strawberry mixture

 

Combine all ingredients in 'strawberry mixture' and set aside for 1 hour.  After hour, gently pulse in blender, leaving some small chunks of berries.  Set aside

 

Preheat oven to 375 F.  In a large bowl, combine sugar, flour and baking powder.  Cut in butter.  Beat in egg whites, combining well. Blend in daiquiri mixture.  Fold in strawberry mixture and vanilla extract.  Fill lined cupcake holder 3/4 full.  Will make approximately 20-22 cupcakes.  Bake 22-25 minutes.  Once done, remove from cupcake pan and cool on wire rack.  Once cooled, beat butter in a large bowl and slowly add in powdered sugar.  Beat in strawberry mixture and frost cupcakes.  Keep in air tight container in frig.

Slow Cooked Pulled Pork

We have been dying to make pulled pork so we finally decided to give it a try.  To be honest, it was not our favorite but we did enjoy it and will try again for the perfect pulled pork ;)

2 lbs pork loin, fat trimmed
1 onion, chopped
1-2 tbsp liquid smoke
1 c chicken broth
1/4 c Carribbean jerk marinade
3/4 c barbeque sauce of choice

In slow cooker, place chopped onions, liquid smoke, and broth.  Put pork on top.  Cover and cook on low for 7-8 hours.  Remove meat and discard liquid and onions.  Shred pork and return to slow cooker with jerk marinade and BBQ sauce.  Heat through for additional hour on low.  Serve on crusty rolls with Two Toned Twice Baked Potatoes or Twice Baked Blue Cheese and Bacon Potatoes

Caramel Apple Strata

Eric isn't fond of stratas (he hates the bread on the bottom) and I'm not always a fan either but it's nice to try something different and today's cool weather begged for something fall to be had for breakfast.  Very sweet for breakfast... but every once in a while that's ok!

 

2 c brown sugar
1/2 c butter, cubed
1/4 c light corn syrup
3 Granny Smith apples, peeled, chopped
2 tbsp lemon juice
1 tbsp sugar
1 tsp cinnamon
6 slices whole wheat or multigrain bread, cubed (day old preferred or slightly stale)
7 eggs
3/4 c milk
1 tsp vanilla extract

In a small saucepan, combine brown sugar, butter, and light corn syrup.  Bring to a boil over medium heat, stirring constantly.  Cook until thickened, about 2 minutes, and set aside.  In a small bowl, combine apples, lemon juices, sugar, and cinnamon.  Arrange half of bread cubes on the bottom of a greased 8x8 square baking dish.  Spoon apples over bread and drizzle half of caramel sauce over top. Top with remaining bread.  In a medium bowl, combine milk, eggs, and extract.  Mix well and pour evenly over top of bread mixture. Cover and refrigerate overnight.  The next morning preheat oven to 350 F.  Uncover strata.  Reheat remaining caramel sauce and drizzle over strata.  Bake for 45-50 minutes. Serve with whipped cream and vanilla ice cream.

Sausage Veggie Macaroni Supper

In an effort to sneak more veggies into our life, I've been adding more to whatever it is we're eating... completely against Hearn's will... he takes a bite, says he loves it, eats a few more, and then realizes there are veggies hidden in there.  He feels like I am tricking him... I am.

 

2 c uncooked macaroni
1lb Hot Italian Sausage, casing removed
1 onion, chopped
2 garlic cloves, chopped
1 small yellow squash sliced and quartered
2 heads of broccoli, chopped
2 tbsp EVOO
1 10.75oz can tomato soup
1 c milk
1c spaghetti sauce, divided
1/2 c Parmesan cheese, shredded
1/2 c Mozzarella cheese, shredded
2 tsp Italian seasoning
1/2 tsp red pepper flakes


In a large skillet, heat EVOO over medium heat.  Cook macaroni according to directions.  Drain, set aside.  Add sausage and break up as you cook.  Add in onion and garlic and continue to cook 2-3 minutes.  Add in squash and broccoli; cook additional 3 minutes.  Add soup, milk, parmesan cheese, 1/2 cup of spaghetti sauce, Italian seasoning and red pepper flakes.  Cook 5 minutes and add macaroni.  Grease a 2 1/2 quart baking dish and layer bottom with remaining 1/2 cup of spaghetti sauce.  Pour in sausage macaroni mixture and top with Mozzarella cheese.  Bake 25-30 minutes.