Fluffanutter Cupcakes

Fluffanutter Cupcakes
Originally uploaded by kel h

Made in honor of "What the Fluff" , which celebrates the invention of Marshmallow Fluff in Somerville, MA

Fluffanutter Cupcakes

1 3/4 c. all purpose flour
3/4 c. sugar
1/4 c. shortening
3/4 tsp. vanilla extract
2 lg. eggs
1 c. milk
1/2 c. peanut butter
1 tbsp. baking powder
1/2 tsp. salt
1/2 c peanut butter chips
At least 2 hours before serving: Preheat oven to 350 degrees. Grease 24 (2 1/2") muffin pan cups. Measure all ingredients into large bowl. Mix at low speed until well blended. Increase speed to high heat 2 minutes. Spoon batter into cups. Bake 18 to 20 minutes or until toothpick inserted into center of cupcake comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely. Frost when cool, chocolate frosting goes good on these. Makes 2 dozen cupcakes (well, almost)

Marshmallow Fluff Frosting

Ingredients
1/2 lb. of butter (no substitutes)
1 jars marshmallow creme
1 bag confectioners sugar (I used about half)
1 tsp. vanilla

Directions
Beat butter until creamy.
Add marshmallow fluff and incorporate into butter.
Slowly add confectioner's sugar and vanilla.
Continue beating until light and fluffy.

Hamburger Cupcakes

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Originally uploaded by kel h

Take 1 vanilla cupcake, cut in half horizontally
make a circle of red frosting on the bottom
place a disk of brownie on top of the red frosting ring (either a brownie bite cut in half or make a bunch of small brownies or chocolate cakes by filling the bottom of a cupcake pan)
spread some yellow frosting on top of the brownie "patty" and some on the bottom of the top "bun"
Dye some coconut green (put in a sandwich bag and add some drops of green food coloring and smush around)
sprinkle the "lettuce" on top of the patty, then put the bun on top
I spread a thin layer of honey on the top of the cupcake to help stick the sesame seeds to the top

My new obsession.....sorbet!

I got an ice cream maker, and I've been all about making sorbet. It's super easy.

I just made straberry-basil sorbet, starting with Jamie Oliver's recipe

2/3 cup (160 ml) water
2/3 cup (135 grams) granulated white sugar
5 cups or 2 pounds (1 kg) fresh or frozen unsweetened strawberries
2 tablespoons lemon juice

You make a simple syrup out of the water and sugar over the stove. I added a bunch of basil when cooking it down. You puree the strawberries, add the lemon juice, then throw it all in the ice cream maker.

I also made a blackberry mint sorbet. Swap out the strawberries for blackberries, add mint to the simple syrup instead of basil, and follow the rest of the instructions.

I tried making a honey ice cream, but I need to get better at making the custard base.

Cherry Cordial Cupcakes with White Chocolate Buttercream frosting

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Originally uploaded by kel h

I made these for a housewarming party tonight. Makes 1 dozen

Preheat oven to 350

Mix 1 1/3 c flour, 1 c sugar, 1/3c cocoa powder, 1/2 tsp baking soda, 1/8 tsp salt. Add 1 egg, 3/4c water, 6tbsp melted butter, 1 tsp vanilla extract.

In another bowl mix 1 8oz pkg creme cheese, 1/4 c sugar, 1 egg, 1/3c cherry pie filling, 2 tbsp coffee liqueur, 2 tbsp rum (the book calls for 1/2 c chocolate chips, but I omitted). Chill for 15 min

Fill your liners 1/4 with chocolate batter. Then add a tbsp creme cheese mix, and a tbsp cherry pie filling. Then cover with another dollop of chocolate batter. You should be a bout 2/3 to 3/4 full.

Bake for 20 min. Cool in the pan.





Frosting

Melt1 1/2c white chocolate chips, 1/2 stick butter with 3tbsp milk. Add 1 tsp vanilla extract. When combined, put in mixer and gradually add approximately 4 to 4 1/2c powdered sugar. Add sugar and milk to desired consistency (I also tossed in a shot of rum, because I'm like that)

Carrot Stew, Carrot Stew...It's my favorite thing to do

Today I made some Carrot Coconut soup. I know I have a real recipe for it somewhere, but I just improvised, and it came out OK, if a bit thick.

This particular recipe is full of cheats, because I'm sick.

in a big pot brown 1 diced onion (or 1 c frozen chopped onion) and 4 cloves diced garlic (or use prediced in a jar)

Then brown three pounds of carrot coins (I just used three one pound bags of frozen sliced carrots) You want to cook them until they're soft.

Add one can coconut milk and 2tsp (or more) grated ginger

Add some Curry Powder (I think I added at least two tablespoons of sweet curry)

Add 4c veggie broth (I think I added less, but I'm pretty sure 4c is the correct ammount)

throw in a Bay Leaf (the veggie soup's best friend)

Cook until the carrots get really soft. Take out the bay leaf and then either use an immersion blender, or pour the soup into a blender a little at at time and puree until you get a silky soup.

Add salt and hot sauce to taste and enjoy!

Kelly's Crazy Corn Muffins

Quick enhancements to boxed corn muffins (today I used Jiffy, which doesn't use oil. I think I like it better than the Betty Crocker ones that do use oil).

Add 1c frozen corn, 1 c shredded cheddar, 1 finely chopped chipotle pepper, 2 tbsp bacos (fine, or bacon), 1 tsp bacon salt (if you use bacon, don't use bacon salt) to a box that makes 6 corn muffins. Follow box directions & enjoy!

Pina Colada Bread Pudding

If you like pina coladas, and have leftover bread...add eggs, milk, sugar, and some more stuff...bake it up and you're fed

From the Delicious Disney Desserts cookbook my dad got me for Christmas (thanks Dad!)

Ingredients

-10 slices bread cubed and put in the broiler on a sheet until golden brown (or, in my case, one extraordinarily stale baguette)
- 1/2 c fresh pinapple finely chopped (I subbed most of a can of chunk pineapple drained)
-2 tbsp melted butter
-2 c milk
-6 beaten eggs
1/2 c heavy cream (I used buttermilk for both dairy items because it's the only dairy I keep in the house)
-1 c sugar (I used brown because I like it better)
-4 tbsp coconut milk (be sure to shake the can before you open it, I forgot)
-2 tbsp rum

Directions
-preheat the oven to 350
-toast the bread in the boiler and toss in a bowl with the pineapple
pour into a greased pan and drizzle the melted butter over it
-toss the eggs into a mixer
-heat up the milk (don't boil) add the milk, sugar, cream, coconut milk and rum to the eggs to make a custard.
-Pour the custard over the bread. You may need to stir to get it all covered
-Bake in an oven at 350 for 35-40 min when it springs back when you push down in the middle

The cookbook has a recipe for vanilla rum sauce, but I just used ice cream

Rum Sauce
Combine 2 egg yolks, 2tsp cornstarch, 2 tbsp milk, 1 tsbsp sugar in a mixing bowl til smooth
combine 1 c milk, 1 tbsp sugar, and 1 tsp vanilla extract in a sauce pan and boil
whisk egg yolk mixture into boiling milk (stir quickly)
Immediately pour into a bowl that is nestled inside of a larger bowl filled with ice water so it doesn't curdle. Add 1 tbsp coconut rum and whisk thoroughly