Monday, June 13, 2011

Orange Creamsicle Cupcakes

Very few times does my domestic life cross over to my career life. But lately I've tried to erase that line in the sand in order to welcome a new employee to our department. Starting a new job is stressful especially when you're moving from a new city. So I wanted to make our new coworker feel welcome. I had not really ever brought baked goods to work except for one other time in the five years I had worked there. So I decided to make some cupcakes inspired from his former state and my hometown state of Florida.

There are a lot of differences between Florida and Tennessee. One of them is the weather. Most people who live here think the summers are humid. Coming from South Florida both he and I would disagree on this fact. In the summer in South Florida you almost have to take a shower after you check the mail.

That, my friend, is humid.

So in honor of Florida I decided to make an orange creamsicle flavored cupcake. I used my favorite recipe from Nigella the delicious and easy Fairycake recipe from her "How to be a Domestic Goddess" cookbook. Then I added orange flavoring to the icing and the cupcake batter. Top it off with a candied orange slice and we are good to go. 

Consider yourself welcomed.

Orange Creamsicle Cupcakes
1/2 cup unsalted butter, softened
7 Tablespoons sugar
2 large eggs
3/4 cup self-rising flour
2 teaspoon orange flavoring
(May use 1/2 teaspoon almond extract instead of the suggested 1 tsp.vanilla extract.)
2-3 Tablespoons milk
Directions :
Preheat oven to 400 degrees F. (I bake them at 375* F)Line a 12 cup muffin tin with baking paper cups. Put all the ingredients except for the milk into a food processor and blend until smooth.
Pulse while adding the milk down the funnel to make for a soft consistency. (I use the full 3 Tablespoons)It doesn't seem like enough batter, but it will all work out, scrape every bit from the bowl and try to fill each cup equally.Bake for 15-20 or until they are golden on top. (These are perfectly baked in 14 to 15 minutes @ 375* in my oven) It's best to start checking them at 12 minutes.

Orange Cream Cheese Icing
1 stick (4 oz) unsalted butter softened
8 oz softened Cream cheese
1 cup powdered sugar
2 tsp orange flavoring

Combine the room temperature butter and cream cheese together in a mixer with a paddle attachment. Slowly add the sugar 1/4 cup at a time and add the orange flavoring at the end. For the easiest results put the icing in piping bag with the tip of your choice and pipe onto cupcakes.

Sunday, June 12, 2011

Blueberry Buttermilk Waffles

Greetings from the security of my comfortable couch. 

It's been quite a busy and hectic week and I'm glad that I survived it. As I recoup and start to feel normal again, I wanted you to know that I did get up enough energy to make an equally comforting breakfast for my husband to celebrate the beginning of his new job. Another take on my egg-less buttermilk waffle recipe.  This time I decided to add some cinnamon and a pint of blueberries. The hot syrup blueberries ooze out when you take your first bite of these. Perfect to eat in your pajamas in the midst of relaxing.

Happy Sunday everyone!

Blueberry Buttermilk Waffles
  • 2 cups self-rising flour
  • 3 tablespoons sugar
  • 2 tsp cinnamon
  • 1 pint blueberries
  • 1/2 teaspoon (scant) salt
  • 2 cups buttermilk
  • 9 tablespoons unsalted butter, melted, divided

Whisk flour, sugar, cinnamon and salt in medium bowl to blend. Whisk in buttermilk, then 6 tablespoons melted butter and add the blueberries. Heat waffle iron according to manufacturer’s instructions. Brush waffle iron grids lightly on both sides with some of remaining melted butter. Pour 1/2 cup (or more) waffle batter (depending on size of waffle iron grid) over each grid. Close waffle iron and cook until waffles are crisp and golden on both sides. Transfer waffles to rack set over baking sheet and keep warm in oven. Repeat cooking with remaining batter, brushing waffle iron with melted butter between batches as needed.

Saturday, June 4, 2011

Parmigiano Rosemary Omelet

There is no doubt that this year my career girl side has taken over my domestic girl side. But domestic girl has escaped for the time being so we've decided to do another blog post which is something we truly love to do. Even when I'm super busy with work, I always make sure to make a big home cooked breakfast on Saturdays and Sundays.

It doesn't have to be complicated though.

On this particular day I decided to use some particularly nice Parmigiano Reggiano cheese and fresh rosemary from my garden. Then I used it as a filling for an omelet with some thick-cut bacon  on the side. A delicious relaxed breakfast so my career girl side can come out to play.
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