Thursday, February 24, 2011

{ Cream Filled Chocolate Cupcakes }

Sure, it looks unassuming. That’s the fun part.
Pretty, yes. But normal.

(not that I know much about normal.)

However, these little babies contain a surprise.

shhhhh……it’s a seeekrit!!!

SBBBitInto
Rich, creamy, clouds of yumminess reside inside.

(hey, that rhymes)

So… you wanna bite?

Well, you’re gonna have to make them yourself!

I’ve tried emailing food to people before. 

Apparently that is not what the slots on my computer are for.

Who knew?

First you’ll need some chocolate cuppycakes.

SBBCupcakes

I recommend this recipe.

You can use any though.

Or a boxed mix. I’ll never tell.

While those are cooling, make the filling.

You’ll need:
1 Cup Whole (Vitamin D) Milk 
(not 2%, 1%, or fat free)
5 Tablespoons Flour
1 teaspoon vanilla
1 Cup Butter (not margarine) barely room temp
1 Cup Granulated Sugar (NOT powdered sugar)

In a small saucepan, whisk flour into the milk until smooth. Heat, stirring constantly, until very thick, thicker than pudding. Remove and allow to cool fully. You can sit the pan in an icebath if you don’t want to wait.

In your mixer, beat butter and sugar together until fluffy. 

Once cool, add the vanilla to the flour/milk milk and stir until fully combined. 

Then add the flour/milk/vanilla mix to the butter and sugar and beat until fluffers!

Once finished, it will look like whipped cream, but be much thicker, as shown here with my upside down spoon of the stuff.

I found this recipe on Tasty Kitchen. She uses it as icing. I don’t like it like that. It’s more of a filing. Well, in my opinion. You are free to have your own opinion.

You’re welcome :)

This is similar to, but the not the same as the filling in my whoopie pies.

SBBCreamFilling
You’ll need 1 of 2 things here. Either a Pastry bag with large icing tip, or an apple corer and some patience.

I have no patience, so I have a pastry bag.

(if you have the corer, core out the middle of the cupcake, then fill with a spoon).

SBBFilling
Now, for the glaze.

mmm… glazzzzzzze.

This stuff tastes like melted fudge.

It’s bad, but good. Sooooooo good.



Chocolate Glaze
4 Tablespoons of Butter
1 Square unsweetened chocolate
(or 3 tablespoons unsweetened cocoa powder- no, not Swiss Miss ;) ha.)
1 Cup Confectioners Sugar
1 teaspoon vanilla
2-3 Tablespoons HOT water
Melt the butter & chocolate (unless using cocoa)

SBBGlaze
Then add the sugar and vanilla.

Add 2 TBS water. If it’s not enough, add the 3rd.
This should be runny, but thick enough to fully coat your spoon.

Taste it.
DEEVINE.

Ok, now spoon it onto your cupcakes. You’ll not need to fully coat them (you might WANT to though).
Then allow to harden.

If you can wait that long! Otherwise, take a bite of the yummy confection you have just created.

SBBFinished

Yum.

You can even share some.

I won’t make you though.

Saturday, February 5, 2011

{Red Lobster Cheddar Bay Biscuit Clone }

The Bean is insane for Red Lobster.
 Since the time he could toddle, it has been his favorite place to eat.

Here’s the rub… He doesn’t go for the entrees.

No, he loves the biscuits.




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(and the cheesesticks, but that’s another story).

He loves the cheesy, garlicy flavor and the soft, chewy texture.

He’s just bonkers for them.

I don’t know if you realize this or not, but Red Lobster is not the cheapest place on the planet. We can easy spend $50 on three people.

And for us, it’s an hour away.

What’s a girl to do?

Improvise!

I scoured the net and found a lot of recipes, many starting with Bisquick. If you want that- just google.

I’m old schooling it here.

I combined several recipes and added my own touches to come up with this.

So.. alas…

The “best biscuits in the world” (at least according to my teenager):

Cheesy Garlic Biscuits

biscuits
1 Cup Flour
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1/2 Tablespoon sugar (or 1 Tablespoon if you like sweeter)
1/8-1/4 teaspoon garlic powder
1/4 teaspoon Old Bay seasoning
1/4 cup solid shortening (aka Crisco)
1/2 cup milk (aka moo juice)
1/4 cup shredded cheddar cheese
(I used 1/3 cup because I was feeling sassy)

topping
2 Tablespoons butter
1/8 teaspoon garlic powder
1/4 teaspoon dried parsley

Preheat oven to 425 F
In a medium mixing bowl add the flour, baking powder, cream of tartar, sugar, garlic powder, and Old Bay.
IMG_3999
Cut in the shortening, then add milk.
IMG_4002
After well mixed, pour in the cheese. Stir until well distributed.

Drop by large spoonfuls unto greased or parchment paper lined cookie sheets.
IMG_4005
Bake for 10-12 minutes.
For the topping melt the butter, then add the garlic and parsley.
IMG_4006
Brush over biscuits as soon as you remove them from the oven.
IMG_4008
Serve piping hot with soup, pasta, seafood (duh), or just about any meal!
mmm… Did I mention this is much, much, much cheaper than going to Red Lobster??

Amen.

With a whisk and a dream (and a non depleted checkbook) ~Tina


Shared at Gooseberry Patch 10/13/11

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