Archive for category Just Desserts
As Fourth of July approaches. I sit looking for ideas for food to make at shindigs that we go to. I searched Pinterest, Facebook and Google. Just looking for something that was different and tasteful.
I wanted to add pop rocks to a dessert somehow. I thought on a cupcake would be awesome! But of course as time ran out for a gathering we were having this past weekend. I didn’t have the time to do what I wanted to to with the cupcakes.
I originally wanted to make a vanilla cake with a cream cheese icing or a blueberry icing. Adding pop rocks as decoration on the top and then adding spun sugar around the cupcake in blue and red. None of this happened.
So I went with a Chocolate cake with a Butter Pecan Buttercream Frosting. It turned out very good.
FOR THE CUPCAKES
1 1/3 Cups Sifted All Purpose Flour
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
8 Tablespoons Butter
1 1/3 Cup Sugar
2 Large Eggs
1 teaspoon Pure Vanilla Extract
2/3 Cup Whole Milk
1/2 Sifted Cocoa Powder
Preheat oven to 350* F. Weirdly this recipe makes 19 cupcakes. Must be how I was filling them. Though I did fill them 2/3 full!
In a small bowl, sift together the flour, baking soda, and salt. Set aside.
Beat the butter with a mixer until light and fluffy. Add sugar. Continue beating on medium speed until blended. Approx 3 to 5 minutes. Add the egg to the mixture and mix slowly.
Add the vanilla extract and milk.
Slowly add the flour mixture to the butter mixture. Mix slowly until combined.
Add the Cocoa powder mixing on low just until blended.
FOR THE BUTTER PECAN BUTTERCREAM FROSTING
8 Tablespoons Unsalted Butter
2 Cups Sifted Confectioners’ Sugar
1/2 teaspoon Whole Milk
1/4 teaspoon Salt
1 teaspoon Butter Pecan Extract
(I doubled this recipe, EXCEPT THE EXTRACT, only because I like to heave my frosting)
Mix all ingredients in a large bowl on high speed for 3 to 5 minutes. You want the frosting to be light and fluffy. So whip it good.
Top your cupcakes with the icing however your comfortable.
I added crushed candied pecans to the tops. And dazzled with a single pecan half stuck in the middle.
That’s it your done!
Don’t be afraid to play with your icing. Use a piping bag and fancy tip. The littlest things make the biggest impressions!
I hope you enjoy this recipe! It was a big hit at the gathering!
These were super fun and super dooper easy to make! I finally got to use my pop rocks! Not in the way I wanted though. You will see what I mean by that when you read my Monday post on the butter Pecan Cupcakes.
I have been craving smore’s for a long time now. I like my smore’s with peanut butter smeared on the cracker, then my chocolate and then my toasted marshmallow! I like the chocolate to melt into the peanut butter making an ooey, gooey, mess!
Really this post has nothing to do with smore’s. But while I was walking down and isle in the grocery store I saw the new smore’s marshmallows. They are square and big. Perfect for sitting on a graham cracker. So I bought two bags.
Now what can I do with these? I kept walking. And whistling the tune to “Here in this Place”. It wasnt till one of the grocers picked up my tune and started singing it did I see the mint chocolate chips he was stocking on the shelves.
That is perfect!
Drizzle the mint chocolate chip onto the marshmallow and sprinkle pop rocks on it!
Its the Fourth of July coming up. Those pop rocks are a perfect mini explosion in your mouth.
These were a big hit at a local shindig we went too. The kids loved them.
1 Bag Marshmallow
1 Bag Chocolate (Any Kind)
20 Lollipop Sticks
6 Envelopes of Pop Rocks (Any Flavor)
1 Tablespoon Crisco
Put a marshmallow onto a lollipop stick. Then place in hole. (I took a box and stabbed holes in it then used it as a carrier for the pops, by placing the stick into the hole.)
Heat any type of chocolate (I used mint chocolate flavored chips) Melt it down to a liquid.
Add a little bit of Crisco to thin the chocolate for dipping.
Use a spoon and drizzle the melted chocolate over the marshmallow.
Quickly add the pop rocks so the chocolate holds them on.
I keep saying dipping. I did dip some of the marshmallows. However, they took a lot of chocolate , so I started to drizzle. To save chocolate. As it turns out they were much prettier anyway.
While my mother and I cut, peeled, and smashed apples all day for applesauce, I decided to make this treat for some snacking. I called them cupcakes. But really the texture of the cake is more like a muffin. A pretty muffin! I am in love with these sweet little pieces of goodness. They taste good without the icing if you want to make them for a breakfast treat. But that icing is superb. Hope you enjoy!
1 Cup Vegetable Oil
2 Cups White Sugar
3 Cups All Purpose Flour
1 Teaspoon Baking Soda
2 Teaspoon Vanilla Extract (Oops Of Course)
3 Cups Peeled and Chopped Apples
1 Tablespoon Cinnamon
Preheat oven to 350 degrees.
Combine oil, sugar and eggs.
Sift the flour and baking soda.
Then add vanilla and apples.
Simple as that.
1/2 Cup Butter
1 Cup Brown Sugar, Packed
1/4 Cup Evaporated Milk
1/2 Teaspoon Vanilla
Boil all ingredients in a small sauce pan for approximately 2 minutes.
Once boiled, set the pan in a bowl of cold water.
Beat the icing until its a spreading consistency.
I mean whip that icing. I whipped till my arm hurt.
After your cupcakes have cooled. Spread the icing evenly over the tops.
The icing will thicken to a fudgy consistency. Try to get it one the tops before that happens.
I was using my fingers by the time I got finished.
Garnish as you please.
Today I woke up on this crisp September morning to the smell of burning leaves. I soon realized fall has begun.
Today is the day we welcome our fist annual autumn family picnic. As I pull the delicious pumpkin bars from the oven, I prepare in my head for this post.
Welcome back Pudgie Pie fans. We’ve made it through a long hot summer.
2 Cups Flour
2 Teaspoon Baking Powder
2 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1 Teaspoon salt
4 Beaten Eggs
16 Oz. Pumpkin
1 1/2 Cup Sugar
1 Cup Cooking Oil
Stir together flour, baking powder, cinnamon, baking soda, and salt in a bowl.
Next combine eggs, pumpkin, sugar and oil into a medium size bowl.
Beat until combined. Add dry ingredients.
Beat until well combined. Spread batter into ungreased 15x10x1 pan.
Bake at 350 degrees. For 25-30 minutes.
When finished set aside to cool.
Cream Cheese Frosting
3 OZ Cream Cheese
1/4 Cup Butter
1 Teaspoon Vanilla
2 Cup 10x Sugar
Beat together cream cheese, butter and vanilla until light and fluffy.
Gradually add powdered sugar, beating until smooth.
Spread over cooled cake.
Cream cheese frosting must be doubled for this pumpkin cake recipe.
When I say Martha Stewart what is the first thing that pops into your head? I bet a few bad things. But one thing I will always remember is my mother obsessed with recording her shows everyday! Attempting to do her crafts and make her food. I remember when I was little I collected the “Got Milk” ads from her magazines. I had nearly every one!
My sister had to make a pot luck meal for work and she chose Blueberry Fool. I thought it was going to be like a fluff. But my goodness the taste was so heavenly! I keep calling it Romantic Bliss. The recipe as follows came from Martha Stewart’s magazine! So worth making!
2 Cups Frozen or Fresh Blueberries
2 Tablespoons Fresh Lemon Juice
Scant 1/4 Teaspoon Ground Cinnamon
7 Tablespoons Sugar, Divided
1/4 Teaspoon Coarse Salt
2 Cups Heavy Cream
Combine blueberries, lemon juice, cinnamon, 4 Tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat.
Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes.
Transfer mixture to a food processor and puree.
Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible.
Discard solids and refrigerate puree until cold and thickened slightly, at least 1 hour and, covered with plastic wrap, up to 1 day.
Whisk or beat cream with remaining 3 Tablespoons sugar to soft peaks in a large, wide bowl.
Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream.
Do Not Over mix!
Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day.
Today we all rang in the new year. And one of my top 10 resolutions is to post more on Pudgie Pies. I also hope to include this new year with a whole new look to my blog. Something that shows a little bit more of me to it. Our new home is nearly done and we hope to be moved in soon. Took a break during the holiday season. I am so proud of my cookie selection I have choose to bake this year. Everything looked just perfect.
I choose to close out 2012 by baking a batch of Raspberry Cupcakes. Not to ring out with but to celebrate new comings. Today…Dinner with the parents! I was very excited for everyone to taste these beautiful treats. I saw these cupcakes on “Pinterest” And they intrigued me because they have Champagne in them. I however aren’t much of a drinker but when I think of Champagne I think of fancy weddings. With fancy weddings comes elegance, something right out of “Gossip Girl”. (My newest entertainment lately. Catching up on the past seven years of drama, gossip, and the wants of high society.)
I found this recipe and tweaked it quite a bit. I’m a little scared how they might turn out! I changed everything drastically. The reviews for the recipe were thumbs up. The flavor good, but the consistency more of a dense muffin. So I tried to make the batter richer in flavor. Hope it worked. They are in the oven now and smell devine! Now here’s the thing. The recipe calls for Raspberry extract. I live in the boondocks. I searched all day in my area for raspberry extract. And wouldn’t you know…None! So Pudgie had to improvise.
2 1/3 Cups All-Purpose Flour
1 Tablespoon Baking Powder
3/4 Teaspoon Fine Salt
1 1/4 Superfine Sugar
1/4 Cup Canola Oil
1 Cup Whole Milk
1/2 Heavy Cream
2 1/2 Teaspoon Raspberry Juice
2 Tablespoons puree Fresh Raspberries
Champagne Buttercream Frosting, Recipe Follows
Preheat the oven to 350 degrees F. Line a regular size cupcake pan with 12 cupcake liners
Using a food processor, puree the raspberries. Separate the 2 Tablespoons from the puree, into a separate bowl. Then using cheesecloth or *like me a cheap cloth baby diaper, put the remaining raspberry into the cloth and squeeze out the juice into a bowl.
Sift together the flour, backing powder, salt, and sugar into a large bowl. Stir with a spatula, lightly, to mix ingredients together. Slowly add the oil to the mixture until fine crumbs are formed. Add the eggs, milk, raspberry juice and puree raspberries and mix on low-speed for about 3 minutes, using which ever mixing device you choose.
Fill the cupcake liners three-quarters full with the batter. Bake in oven for aprox 30 minutes. Cool cupcakes completely after baking.
Fill a pastry bag or *like me, a ziplock with an icing tip, with the Champagne Buttercream Frosting. Using which ever design you choose top the cupcakes with the icing, and serve.
Champagne Buttercream Frosting
4 Sticks Unsalted Butter, (1 Pound) Room Temperature
5 Cups Powdered Sugar
4 Tablespoons Champagne (I used a lot more than that)
5 Teaspoons Raspberry Juice From Puree
In a large bowl, whip the butter until creamed. Add the powdered sugar and champagne and mix until the ingredients are thoroughly mixed. Then add the raspberry juice for color and flavor.