Champagne Cupcakes

In thinking ahead for Valentine's Day, some of my favorite treats are Champagne with Chocolate Dipped Strawberries.  Lately, I've been in a cupcake mood so I got creative today and combined all those decadent flavors into a luscious cupcake.  Perfect for a romantic Snack or a stunning Tea or for no special occasion at all.

Champagne Cupcakes

Cupcake Ingredients:

• 1/2 C unsalted butter, room temperature
• 1 C sugar
• 2 eggs
• 1 t vanilla bean paste
• 1 3/4 C cake flour
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1/2 C sour cream
• 1/2 C champagne

Directions:   In a large mixing bowl cream butter and sugar until light and fluffy.   Add the eggs, one at a time, mixing to incorporate.   Add vanilla.  In a separate bowl, combine dry ingredients, sifting well.   Alternate adding the flour mixture with the sour cream and champagne.   Fill cupcake liners 2/3 full and bake for 20 minutes in a preheated 350 degree oven.   Set aside and cool well.

Filling Ingredients:

• 1 C heavy cream
• 8 oz Mascarpone
• 1/2 C champagne
• 1/2 C confectioners sugar

Directions:   In a large mixing bowl, beat heavy cream until stiff peaks form.   In a separate bowl, mix together the Mascarpone, champagne and confectioners sugar.   Gently fold the Mascarpone mixture into the whipped cream.   Use a piping bag fitted with a large, plain tip and fill the center of each cooled cupcake.

Strawberry Buttercream Ingredients:

• 1/2 C solid vegetable shortening
• 1/2 C butter, softened
• 1/2 t strawberry extract
• 4 C confectioners sugar
• 2 T milk

Directions:   In a large mixing bowl, cream together shortening and butter.  Add strawberry extract then gradually add confectioners sugar, 1 cup at a time.  You may need to scrap down the sides.  After all the sugar has been incorporated, add the milk and beat at medium speed until light and fluffy.   If you want a bit more pink tint, add a drop of red food coloring.   Use a piping bag fitted with the tip of your choice and pipe frosting onto each cupcake.

Chocolate Ganache Ingredients:

• 1 C heavy cream
• 1 C dark chocolate chips
• 1 t. vanilla bean paste

Directions:  Place dark chocolate chips in a small bowl.   In a small saucepan, heat heavy cream until just before it boils.   Pour over the chocolate and let sit for a few minutes.   Using a whisk, beat until smooth then add the vanilla.   Cool and place into a squeeze bottle to garnish the cupcakes.

I added some sliced strawberries and little white pearls to make these cupcakes extra special.

Baked French Toast

I adapted this recipe from Paula Deen and served it Christmas Morning.  It's really like a warm bread pudding and it was devoured!   Making it again as we have house guests and wanted to share the recipe with my modifications.

Baked French Toast

adapted from 

Paula Deen's Baked French Toast Casserole with Maple Syrup

Ingredients:

• 1 large loaf french bread, sliced to 1/2" thickness
• 8 eggs
• 1 1/2 C heavy cream
• 1 1/2 C half and half
• 1/4 C brown sugar
• 1 t vanilla bean paste
• 1 T freshly grated nutmet
• 1 t cinnamon
• 1/2 t ground cloves
• bit of lemon zest
• 1/2 t salt

Directions:   Slice bread into 1/2" thickens and arrange slices in a greased baking dish, making 2 overlapping rows.  In a large bowl combine eggs, cream, half and half, sugar, vanilla, spices and salt and beat with a whisk until blended together.  Pour the mixture over the bread, making sure to spoon it between the slices, getting each one wet.   Cover with Saran Wrap and refrigerate overnight.

Preheat your oven to 350 degrees.   Remove Saran Wrap and spread topping over the entire top.   Bake for 40 minutes, until  puffed and golden.   Serve!

Praline Topping

Ingredients:

• 2 sticks butter, melted
• 1 C brown sugar, packed
• 1 C chopped nuts
• 2 T molasses
• 1 t fresh grated nutmeg
• 1 t cinnamon
• 1/2 t salt

Golden Mushroom Soup

This soup turned out GREAT - so great, in fact, that our children ate it all gone in a matter of minutes, leaving their Dad and I with nothing.  I will be making this often during the colder months.

Golden Mushroom Soup

Ingredients:

• 2 T butter
• 1 C sweet onion, chopped
• 1/2 C white wine
• 4 C (about 32 ounces) baby Portabella mushrooms, washed and sliced
• 4 T soy sauce
• 1 T paprika
• 1 C vegetable stock
• 1 1/2 C heavy cream
• 2 T lemon juice
• salt and pepper

Directions:   Heat butter in a large pot and cook the onions over medium heat until they start to brown.  

Add the wine and mushrooms, stirring well, and cook about 5 minutes.   Add the soy, paprika and stock.   Cover and simmer for about 15 minutes. 

 

Turn heat to low and slowly add the heavy cream, whisking as you add it.   Finally add the lemon juice, then salt and pepper to taste and serve with crusty bread!

Oven Roasted Acorn Squash

I love these deep green gems!   No matter how you serve them, they are delicious.   For a simple side dish, I cut them in half and oven roast them.   By adding a few ingredients into the center once the flesh is soft takes them to a new taste level!

Oven Roasted Acorn Squash

Ingredients:
2 Acorn Squash, cut in half and seeds removed
water
2 T olive oil
4 T Parmesan
1 T oregano
salt and pepper

Directions:   Preheat oven to 400 degrees.   Cut the acorn squash in half and remove the seeds.  I usually trim the ends so the little acorn cups can stand up.   Fill a baking tray with water and place the squash, cut side up, in the pan.   The water ensures the skin doesn't burn and the squash doesn't dry out.  Drizzle with a bit of olive oil then salt and pepper and bake for 45 minutes.   After the 45 minutes, add a bit of oregano and Parmesan to each squash cup and continue to bake for an additional 15 minutes or until the flesh is soft and tender.   Remove from oven and serve.

Blue Cheese Buffalo Burgers

Who knew buffalo meat was so lean and yet full of flavor?   Made burgers tonight that we devoured fast.   Juicy burger with sauted shallots, tangy blue cheese and a little crunch from the toasted onion bun.   Note to always saute the onions or shallots before using them as it adds so much more flavor.

Blue Cheese Buffalo Burgers

 Ingredients:

• 2 lb buffalo (Bison) hamburger
• 2 large shallots, minced
• 1 T butter
• splash of bourbon
• salt and pepper
• blue cheese, crumbled
• onion buns, toasted
• lettuce, mayo, etc

Directions:   Fire up your grill!   Mince the shallots.  Add 1 T butter to a saute pan and over medium heat, cook the shallots until soft and slightly toasty.
 

 In a large bowl, add the buffalo, splash of bourbon, sauted shallots, salt and pepper.  Mix well with hands and create the patties to your preferred size.   Grill over medium coals or via your gas grill to your own specific doneness.

While grilling, toast the buns either on a griddle or the grill until slightly brown.  Once done, assemble that burger.  I used a little bit of mayo, lettuce, the buffalo burger, blue cheese crumbles - in that order.   Either way you stack it up or slice it, you'll have an amazing Buffalo Burger!

Homemade Croutons

There is leftover everything and yet, I don't want to waste a thing.   I had a leftover baguette from my favorite bistro and bakery and thought since we'll be eating lots of salad (indulged in too much food over the holidays) that homemade croutons would be perfect.   It adds crunch, flavor and texture to any salad and is super easy.

Homemade Croutons

Ingredients:

• 1 day old baguette, cubed
• 2 T olive oil
• 2 T dried onions
• 2 T dried garlic
• 2 T dried rosemary
•  1/2 t celery salt
• salt and pepper

Directions:  Preheat oven to 350 degrees.  Cube day old baguette and place on baking sheet.

 

 Meanwhile, in a small bowl, combine dried herbs, salt and pepper and set aside. 

Drizzle bread cubes with olive oil and sprinkle with seasoning.

 

Place in oven and bake for 8 - 10 minutes or until golden brown.   Remove from oven and cool.

 

  Keep croutons in zip lock baggie and use wherever you want to.

The Magic of Christmas Cookies

I haven't posted much this December, only because I have focused on getting our home ready for the Holidays and have started baking for my food demo next Sunday... entitled the Magic of Christmas Cookies.   All our children will be home this year so we are a bit more festive in our home!   Did I go over-board on the decorations... maybe, but it's worth it when I see the sparkle in the kids eyes (though everyone is in the 20ies other than Emma).   Maybe it's all to make me happy!

But, in the spirit of sharing... here is my Sugar Cookie and Royal Icing recipe that I have used year after year.  The cookies are tender and bite after bite melts across your tongue with a hint of citrus and a dusting of sparkle.

You can join me tomorrow on KEYE-TV during the We Are Austin LIVE segment between 4 and 5 sharing with Bettie Cross a few Christmas Cookie tips.

I hope you get a chance to makes these special treats with your family and above all... May the Spirit of the Season find and bless you!

Magical Sugar Cookies

Sugar Cookie Dough
Ingredients:

• 4 1/2 C flour
• 1 1/2 T baking powder
• 1 t salt
• 2 stick butter, softened
• 2 C sugar
• 2 eggs
• 1/2 C half and half
• 1 t vanilla paste
• 1 T orange extract

Directions:   Preheat oven to 375 degrees.   Sift flour with baking powder and salt, set aside. 

Mix a large mixer, cream the butter and sugar together until fluffy.  Add eggs one at a time, beating well.   Add the dry ingredients, alternating with the half and half, vanilla paste and orange extract, beating well.   Wrap and chill for at least an hour before cutting into shapes. 

 Roll a section out on a floured surface and with your choice of cookie cutters.  Place on ungreased cookie sheet and bake for 8 minutes.  Remove to wire rack and let cool before icing.   Makes about 4 dozen cookies.

Royal Icing
Ingredients:

• 2 C confectioners sugar
• 2 t meringue powder
• 2 T water
• 1 T fresh lemon juice
• food coloring

Directions:   In a small bowl, mix the meringue powder with the water and let sit a minute.   Mix the sugar, meringue mixture and lemon juice together in a medium bowl.   It should be smooth and creamy.   Tint with food coloring or gel colors to get the colors you want.   I like to use clear squeeze bottles to pipe the frosting onto each cookie and embellish with sprinkles, dragees, and sugar dust.

Cookies can be boxed and stored in the refrigerator and make the perfect gift for neighbors, teachers and friends.