vanilla cupcakes w/ vanilla-marshmallow buttercream

This is not my kind of cupcake. Hear me out.

I'm a chocolate loving girl who prefers peanut butter frosting, cookie dough toppings, and salted caramel fillings--fun stuff.

This kind of cupcake is a favorite of my BFF partner in crime, Judith.

Me and Judi!

Every time we end up in a bakery it's always the same scenario. I'm anxiously trying to figure out what flavors to get and if the cashier will judge me if I get 3 different treats, while Judith doesn't even look at the display case for more than 5 seconds!

She automatically wants a vanilla cupcake with vanilla frosting; no questions asked. Sprinkles usually are okay--but I'm not sure.

This past Christmas I talked her into getting an eggnog flavored cupcake because you know, 'tis the season.

She hated it.

She took one bite, rendered it unappetizing, and passed it over to me to finish.

Whoops.

Anyways, that's Judith!

I had to whip up a batch of cupcakes for an event and thought a simple recipe would be the best which is why I chose Judith's fave.

These are exceptional cupcakes if I do say so myself. It's a doctored up white cake mix with classic vanilla butter-cream frosting that I added some marshmallow fluff to. (I had to Judi!)

They really are delicious! Cupcakes like these remind me that sometimes simplicity is the ultimate sophistication. Kinda like Judith. :)

Vanilla Cupcakes--adapted from Recipe Girl

1  box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar (I added about 2 tablespoons more)
3/4 teaspoon salt (I would reduce this by a 1/4 next time)
1 1/3 cups water
2 Tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites

1. Preheat oven to 325 degrees. In a large bowl mix together cake mix, flour, sugar,and salt.

2. Add the remaining ingredients and mix until well combined. Pour into lined cupcake pans and bake for 18-20 minutes.


Vanilla-Marshmallow Buttercream

3 cups powdered sugar
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream

*Can't remember, but I added about 3/4 cup of marshmallow fluff

Cream sugar and butter until well blended. Add in vanilla, whipping cream, and marshmallow fluff. Tatse and adjust flavor to your liking. Frost cupcakes!

red velvet s'mores brownies (kinda...)

These were the little s'mores brownies that could.

I really, really, REALLY wanted to make these the right way , but things just kept happening.

First, I completely forgot that I was out of flour. I wanted to make the brownies from scratch. By the time I realized that, it had started to rain because of Hurricane Irene and I didn't feel like venturing out.

Mind you it was a regular rainfall. I was just psyching myself out.

Besides, if I went out then I'd have to put on real pants and a brassiere and I simply was not in the mood.

I decided to make them anyways and use a brownie mix that I was POSITIVE that I had.

Wrong! I didn't have one. But, I did find a Red Velvet box cake mix. I decided I would turn them into brownies.

I went to go make the graham cracker base and of course I didn't have enough. As a result, Girl Scout Trefoil shortbread cookies served as a base as well.

Oh, and I wanted regular marshmallows on top but when I went into my cupboard, I only had minis.

Fine.

This meant that my traditional s'mores brownies that I was dying to make turned into something completely different: A shortbread/graham cracker crust with a red velvet brownie and mini 'mallows on top.

I was skeptical, but how bad could they be?

Answer: Not bad at all!! Delicious!

The cookie base was really good,  the red velvet brownies were De. Lish and the toasted marshmallows were perfect.

I would definitely make this dessert again--It was so good!

Perfect dessert to wait the hurricane out. I was really lucky in that respect too. My neighborhood didn't get too much damage from Irene. I feel really blessed.  :)

Red Velvet S'more Brownies
*Graham Cracker Shortbread Crust

• 1 cup each of shortbread cookies and graham cracker crumbs (or all graham crackers)
•  6 tablespoons melted butter

*Red Velvet Brownies

• 1 box of red velvet cake mix
• 1 egg
• 3/4 c. melted butter
• 1/2 c.  of water
• 1 c. mini chocolate chips

*Topping

• Mini Marshmallows

1. Mix up the melted butter and graham cracker crumbs and press into an 8x8 pan. Bake for about 15 minutes in a 325degree oven until golden brown.

2. While baking, mix up the brownies. Combine the egg, butter, and water and then add the cake mix and fold in the mini chocolate chips.

3. Bake the brownies in a 350 degree oven for about 30 minutes or until a toothpick inserted comes back out clean.

4. When the brownies are baked, spread desired amount of marshmallows on top and stick under the broiler for 2-3 minutes until they're golden brown. Let cool, cut and enjoy!

vacay debrief

Brownie Sundae at Lizzie's Ice Cream in Harvard Square

So, I'm back!

I took some time off to get some R&R and hit up Boston, Martha's Vineyard, Orlando and my hometown of Miami, FL.

I wish I had canceled Miami and Orlando altogether.

Boston and Martha's Vineyard were F-A-N-T-A-S-T-I-C and I wish I had spent the whole time there instead.

I spent the first 6 years of my life in Cambridge, MA and then  spent summers visiting my dad and cousins. I forgot how much FUN Boston and Cambridge are!

Can't wait to go back.

Here are some pictures from the trip. =)

Shining waters at the Vineyard.

Love this place!

The Black Dog.

I get serious about ice-cream.

Flying Horses Carousel

Del's Lemonade and Lobster Roll

Prettiest street, ever.

Beach houses on our way back to Boston. Can I live there forever...

The best bubble tea at some random hole in the wall in Boston's Chinatown. De. Lish!

Airport in Boston has rocking chairs!

First stop in Miami---Miami Subs. The Gyros platter is the best!

At the beach in Hollywood, FL. One of my loves--Melissa. <3

Beach Boardwalk

Bellante's Pizza. $5 Pizza and Pasta buffet.

Hollywood Beach

My high school BFF Tessie and her boyfriend John's Italian Ice Stand. The Chillstop. DELICIOUS!

Peanut Butter Italian Ice with Sea Salt! So good! If you're in Miami, check them out! The Chillstop

Had to hit up Little Haiti in  Miami.  :)

Cola Couronne--one of my favorites.

And of course, I had to have some Guineps

So,that was my vacay.

Now, I'm back to real life and working tomorrow...fricking boo.

Going to spend the rest of the day unpacking and catching up with the blogosphere. :)

gone away

Hey friends!

I'm off on vacation (yes!) for the next week with little to no internet; so I won't be able to update my little blog that brings me so much joy or talk to and check out your delightful dishes for a bit. :/

I hope you all have a great week and can't wait to see what's cooking when I get back. =)

lemon crinkle cookies--the best ever!

These cookies left me speechless.

Seriously.


They are the best cookies I've ever had and if I were to ever open up a shop or something, these would be my signature treat.

I'd make a thousand a day and sell them for $.25 each.


Business men and women, children walking home from school, moms, teachers and everyone and anyone would know that for a mere quarter, they could get the world's greatest cookie.

Aren't they so adorable all rolled in  sugar! :)

Jihane's lemon crinkle cookies.  :o)

**I got a new commenting system. I like it, but I hate how commenters pictures don't show up unless they have a gravatar. So, if you want a Gravatar, go here and upload a picture. It will be used on ALL sites that you comment on!

Lemon Crinkle Cookies--Adapted from Tasty Kitchen

• ½ cups Butter, Softened
• 1 cup Granulated Sugar
• ½ teaspoons Vanilla Extract
• 1 whole Egg
• 1 teaspoon Lemon Zest (I used 2 teaspoons)
• 1 Tablespoon Fresh Lemon Juice (I used 1.5--next time, 2)
• 1-½ cup All-purpose Flour
• ¼ teaspoons Salt
• ¼ teaspoons Baking Powder
• ⅛ teaspoons Baking Soda
• ½ cups Powdered Sugar

1. Preheat oven to 350 degrees F. Grease light colored baking sheets with non stick cooking spray and set aside.

2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides of bowl and mix again. Stir in all dry ingredients (except powdered sugar) slowly until just combined. Scrape sides of bowl and mix again briefly.

3. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

4.Bake for 9-11 minutes or until bottom of cookies begin to barely brown and cookies have a matte finish (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

mini peach-basil puff pastry pie

I saw the movie Because I Said So this weekend. It's all about this mother who tries to find a boyfriend/husband for her youngest daughter since all of the men that the daughter has chosen for herself have not been compatible matches.

They don't mesh.

I've been going through that.

To be honest, for the past 6 months or so I've been meeting men who I don't mesh with causing me to swear off dating.

Let me list the scenarios:

Man 1: My friend introduced us and after only 1 time together it was evident that we would never get along. Not only was he late to meet up with me, but he then proceeded to SCOLD me during a discussion. What?! Ok, bye.

Man 2: We met at the now defunct Borders bookshop. Really normal, right. Well as time went on I found out that he was lying to me about his age (22 instead of 27) and his job (unemployed instead of high-school football coach). What?! Dear God; why me.

Being 22 and unemployed is not a horrible thing. The fact is he lied to me. But, chances are if you're 22 and unemployed I probably won't date you, so...

Man 3: He was obsessed with his cat. Gross. I tried  to not be judgmental about that one, but I already have my own negative feelings toward cats so when you add the obsessive component, I couldn't really mesh with him. It was over before it started--once again.

After Man 3 I decided that I am done for the rest of 2011.

So, while I haven't found anyone that I'm compatible with, I relish in the fact that there are certain things that you think shouldn't go well  together, but they magically do!

Like peaches and basil.

Peaches and basil are perfect together. ALWAYS.

It's one of my favorite flavor combination's and using it as a filling for these mini puff pastry pies was genius.

So while I keep striking out with these weirdo men, I'll keep in mind that more often than not I'll be able to make things go well together in my tiny and cozy little kitchen. :)

I served these alongside rich vanilla ice-cream and it was d-e-l-i-c-i-o-u-s.

Mini Peach Basil Puff Pastry Pies--Adapted from O, The Oprah Magazine

• 1 cup water
• 1 cup sugar
• A big handful of basil leaves (I don't remember how much I used--maybe a cup)
• 3 whole peaches peeled, pitted, and cubed
• 1 tablespoon cornstarch (I actually don't think this was necessary)
• 1 teaspoon vanilla bean paste (or just vanilla)
• 1 sheet of puff pastry
• 1 egg + 1 tablespoon of water for egg wash  as well as turbinado sugar
  

1. Bring the water and sugar to a boil for about 3 minutes until  it thickens but not changing color.

2. Take off the burner and let it cool for a bit. Transfer it to a food processor or blender along with the basil. Pulse it until it's combined. Taste and add more basil  if you want more basil punch.

3. Take your cubed and peeled peaches and mix it with the basil mixture, vanilla,and cornstarch. Cover it with plastic wrap and let the flavors meld for about an hour.

4. When ready, preheat oven to 400 degrees, unroll your puff pastry and cut out eight 4 inch circles. Spray a muffin tin with oil and then line a muffin tin with the first four pastry circles.

5. Spoon peach mixture into the tins lined with the pastry and then take the remaining pastry circles and top each muffin cup making sure to seal them tightly. Brush tops with egg wash and turbinado sugar.

6. Bake for 25-35 minutes until golden brown. Serve and enjoy!

Linked to:
A Well Seasoned Life
Sweet As Sugar Cookies

coffee ice-box cake

One of my biggest unfulfilled dreams was to be a “Zoomer”--one of those kids on that ZOOM television show.

I would have been SO good.

I know this because when I was younger, I would practice for hours on end the opening song and dance, the closing song and dance, the transition chants, and I’d come up with new Fannee Doolee riddles.

I absolutely love fresh whipped cream!

I remember the exact day when I knew I could have been better than the currently casted Zoomer’s.

I was 11 years old and just came home from school and saw Lynese making a “zebra” cake---also known as an ice-box cake. She was so…eh.  I would have been so much more entertaining and engaging with the at-home audience. And, I would have never said “Like so” or “axe” instead of “ask”. I also didn’t like how she dragged out her lines during 2:11 to 2:16. I wouldn’t have done that. I'm bitter. So what.  ;)

You can see her take below:

I would have been so  much better, right?! LOL, just humor me…

Anyways, I got to thinking about the zebra/ice-box cake this week because it has been so unbearably hot!

I know its July, but this heat is getting to be kind of disrespectful, no?

So hot!

FACT: 85% of the reason why I left Miami, my hometown, was because the heat there is just too reckless.  I don’t deal well with heat and humidity. Yech.

So, because it was so hot and I ate foods that were mostly cold, I figured I’d make this zebra/ice-box cake since it’s a no-bake.

This cake is so good! It's basically cookies and cream which is always an awesome combination.

I added instant espresso powder to the whipped cream to make it coffee flavored and, mmmm!!

Try this cake the next time you need an easy and cool dessert. :)

P.S. I also wanted to be on Barney and Friends and Kidsongs Kids--none of which happened. I blame my mother.

Coffee Ice-Box Cake--

• 1-3/4 cups cold heavy cream
• 1 tsp. of vanilla
• 1 tablespoon instant espresso powder
• 1-2 tablespoons of sugar (most  recipes call for 1, but I like my cream sweet)
• 2 packages Nabisco Famous Chocolate Wafers

1. Whip the cream, sugar and espresso powder until stiff peaks begin to form.

2. On a plate, arrange 2 rows of 3 cookies and put dollops of cream onto each one.Stack another cookie on top and keep doing so until you reach desired  height.

3.When you reach desired height, spread the rest of the cream around the entire cake and then refrigerate for at least 4 hours. Serve and enjoy!

Linked to:
A Well Seasoned Life
Sweet As Sugar Cookies