Tag, your it!

This will be a 2 for 1 special, Sabrina and Alex from Cooking with the Kids tagged Abby for a meme, and Megan from My Baking Adventures tagged me, so here we go...

Here are the rules:
1. Link to the person who tagged you.
2. Post the rules on the blog.
3. Write six random things about yourself.
4. Tag six people at the end of your post.
5. Let each person know they have been tagged by leaving a comment on their blog.
6. Let the tagger know when your entry is up.

First up, Abby...
*I love to bake.
*I like to go to the beach.
*I want to be a dentist when I grow up.
*I really want a sister.--per mom...not happening
*I have good friends.
*I love to paint.

Now on to April...
*In my dream life, I am a pastry chef in a 5 star restaurant
*I am still surprised at myself for having a blog. When I started this blog, really had no idea what a blog was!
*I have no reservations at all about becoming a total beach bum!
*I love storms, not scary ones, but good ones that has the rolling thunder. It is calming to me for some reason.
*I have close to 1000 candy molds. It is an addiction, sadly...
*Oh, and I am addicted to food magazines.

Now, Abby and I are to tag 6 more people..

Megan from Megan's Cookin
Charlotte from Taylor Loves Chocolate
Mary from Shazam in the Kitchen
Bunny from Bunny's Warm Oven
Katherine from Smoky Mountain Cafe
Stephanie from Stephchows

Doughnut making with Blake

This is my son Blake, and he is 10 years old. For this week of baking with my kids, Blake chose doughnuts. This recipe came from A Passion for Baking by Marcy Goldman. The description in the book said that these were almost exactly like Krispy Kreme. She was completely right. They taste just like them. The only problem that Blake and I ran into was that this dough was really, really sticky. I used the 5 cups of flour and then needed more. So, alot of our doughnuts looked like fritters and not round. Actually, only 2 or 3 ended up round! But that was ok, they still tasted great and we will try them again.

Mixing the ingredients, before putting on the dough hook...

Oh, and how could I forget this part. Our dough did not rise! I am not sure if my yeast was old or what..but no rising action here with the dough. Oh well, we deep fried them anyways..

After frying them, drain them and then dip them in the butter glaze and you have this...

The verdict? Very good! They didn't last long!

Homemade Franchise-Style Doughnuts

Dough:

1/4 cup warm water (100-110 degrees F)

2 Tbsp rapid-rise yeast

1 1/2 cups warm water

2/3 cup sugar

1 1/4 tsp salt

2 eggs

1/3 cup shortening

5 cups, approximately, all-purpose flour

Vegetable oil or shortening, for frying

In a mixer bowl, hand-whisk warm water and yeast together and let stand 2-3 minutes to dissolve yeast. Briskly whisk in milk, sugar, salt, and eggs and blend. Add shortening and most of flour and blend. Then knead with a dough hook on low speed only until smooth (it is not necessary to knead this dough a long time.)

Remove dough hook and spray dough lightly with nonstick cooking spray. Cover entire mixer and bowl with a large clear plastic bag. Let dough rise 50-60 minutes or until almost doubled. Turn dough onto a lightly floured work surface and gently deflate. Roll to 1/2 inch thickness and , using a doughnut cutter,cut into doughnuts. Cover doughnuts loosely with plastic wrap and let rise 20-40 minutes.

Heat vegetable oil or shortening in a fryer (or wok) to 350 degrees F. Slide in doughnuts, a few at a time, and fry about 1 minute per side. Remove from oil onto a wire rack set over parchment paper.

Creamy Butter Glaze:

1/2 cup butter

2 cups powdered sugar

1 1/2 tsp vanilla

4-6 Tbsp hot water

1 ounce semisweet chocolate, melted, optional

For Creamy Butter Glaze:

Melt butter and then whisk it in a medium bowl with powdered sugar,vanilla, and hot water. Smear doughnuts in glaze.

For Chocolate Glaze, if desired, add 1 ounce melted chocolate to one entire recipe of Butter Glaze. Smear doughnuts in chocolate glaze.

Is it true?

I am totally excited! Remember these? Well, the CH staff, just posted the May Cupcake Hero, and guess who was named? You guessed it..me! I have won tons of things from drawings, or bingo, or guessing the correct dessert, but this is the first that I have won from a recipe. Each month a theme is named, and then the CH staff works their butt off to choose a winner. You never really realize what a job it is until you are put in their shoes, or should I say kitchen.

A huge thanks to Laurie, Leigh, Joy, and Tempered Woman for the baking that they do each month and choosing just 1 to declare the Cupcake Hero. There are so many talented bakers in out there! So, now you may be asking, do you get anything other than the pride for this? And for this month the answer is yes! It has been said that I will receiving a prize pack from Askinosie. Unfortunately, I have never used this brand before, so I am super excited about it! If you haven't tried this stuff, I hear that it is the "mac daddy" of all cocoa and get your butt over there and get some for yourself!

Don't forget about July's Cupcake hero hosted by the lovely ladies Clara and Nikki. So, go ahead start thinking Red, White, and Blue!

An award, just for me?! Thanks Lisa!

Lisa from Cranberry Flats was given this award, and she so deserved it! Congratulations Lisa! She definitely made my day! I am extremely happy. Thank you! Of course, here are the rules...

*Put the logo on your blog.

*Add a link to the person who awarded you.

*Nominate at least seven other blogs.

*Add links to those blogs on your blog.

*Leave a message for your nominee on their blogs.

There are so many blogs that I read everyday, it is hard to choose!! So, here goes!

Megan's cookin

Cilantro and Lime

Cooking with the Kids

The Baking Beauties

My Baking Adventures

Well, that is only 5. Oh well! :)

CH July-Blueberry Lemon Cupcakes with Raspberry Cream Cheese frosting!

For the month of July, Clara from I Heart Cuppycakes and Nikki of Crazy Delicious Food are hosting this month's challenge. Get this..Red, White and Blue. I had an idea of what I wanted to do, so this is what I came up with. I have made this cupcake batter before except that I used lime instead of lemon and this time I folded in the blueberries. Now, if you look really hard at the frosting, you will see red specks from the raspberries, instead of just pink.

Now, confession time. I really like this cupcake. I use it again and again. But, in my crazy head, sometimes, I tend to skip a few steps or add something....like using 2 sticks of butter instead of just 1. And only realizing this after they are baked and are like a muffin with melted butter. Don't get me wrong...I love that. If I eat a muffin, it has to be loaded with all that fatty butter, but...not really what I was going for in the cupcake. So, I just pretended that there was the only 1 stick and it was the fluffy batter that I love.

And let me just go on to say that I LOVE this frosting! You have the tartness from the cream cheese with the sweetness from the raspberries. I could have stuck my face in the bowl and licked the bowl clean! :)

Blueberry Lemon Cupcakes:
1/2 Cup unsalted butter, softened
zest and juice of 1 lemon
1 Cup sugar
2 eggs, room temp
3/4 Cup self-rising flour
1/2 Cup plus 2 Tbsp all-purpose flour
4-5 Tbsp milk
1/2 tsp vanilla extract
1 Cup Blueberries

Preheat oven to 350 degrees.

Cream butter and zest in the bowl of an electric mixer on medium speed until butter is smooth. Gradually add sugar and continue beating until fluffy. Add the eggs 1 at a time, scraping the bowl and beating until smooth after each addition.-Squeeze the lemon directly into a liquid measuring cup. Add enough milk to total 1/2 cup of liquid, whisk to combine.

In a medium bowl, whisk flours together to combine.-Add the flour mixture to the batter in four parts, alternating with thirds of the milk mixture and beating after each addition until incorporated. Add in the vanilla. Fold in the blueberries.

Divide batter among the 12 cups of a lined standard cupcake pan. Bake for 12-15 minutes, until cupcakes are just starting to turn brown and toothpick comes out clean. Remove cupcakes from pan and let cool completely.

Raspberry Cream Cheese Frosting:
3 oz cream cheese, room temp
1 pint of raspberries
2 lb bag of powdered sugar
1 tbsp vanilla
pinch of salt

Cream together cream cheese and raspberries. I just put the whole berries in the mixer with a whisk attachment and creamed the 2 ingredients together. Add the vanilla and salt. Start adding the powdered sugar until you get the consistency that you want. You may not use the whole back of powdered sugar.

Baking with Abby

This is Abby, my 8 year old daughter, who loves to be in the kitchen. She also named my blog, after her, of course! The other day I was checking out my daily blogs and Jeanine from The Baking Beauties mentioned that through the Summer, her daughter Abby would be doing segments on Mondays. I really liked this idea and thought I would "borrow" her idea and do the same. The plan is, for each week, I will let one my kids choose a recipe and will post on Mondays. This week was Abby, next will be Blake and the following Shane. I may have a problem with Shane, as he is 13 and spends most of his free time with the lady friend that lives behind us. But, hopefully, he will play along as well. Another kid inspired blog is Cooking with the Kids, hosted by Sabrina and Alex, this brother-sister duo cooks up some great things! Everyday, I am shocked of what they come up with! Now back to Abby.


Abby chose a recipe from the Pink Princess Cookbook by Barbara Beery, Ice Cream Sandwiches made with rice krispie treats. Abby loves this book, and if you have a daughter, she would love it too! Even if you don't have a daughter, you ladies will love it! It is one of my favorites. It brings out the little girl in me. :)
First, Abby sprayed the inside of a large pot with nonstick cooking spray and put in the butter and marshmallows to start melting. Stirring as they melted to combine to 2 ingredients. Then you mix in the rice krispie treats, and a few pink bunny sprinkles to add that pink girly touch.



The finished product!


Abby was excited about how they turned out, and so were her brothers!



Rice Krispie Treat Ice Cream Sandwiches



1/4 cup butter or margarine (do not use soft-spread margarine)

1 (10 oz) bag marshmallows

1 tsp vanilla

6 cups rice krispie cereal

1/2 cup decorating sprinkles (optional)



Ice cream



Spray a large saucepan with nonstick cooking spray. Melt butter or margarine with marshmallows in pan, stirring often. Stir in vanilla. Add cereal and remove from heat.



Stir together until a large ball begins to form. Add decorating sprinkles, if desired.



Scoop mix into a 9x13 inch pan that has been sprayed with nonstick cooking spray. Flatten; then chill in the refrigerator for 10 -15 minutes. Removed from refrigerator and cut into 2 inch squares. (A trick that we discovered was to let the mixture cool for a few minutes in the pan, and then use your hands to flatten it.)



Put a small scoop of ice cream on top of one square and top with another square. Trim off extra ice cream so it is square. Press together and eat right away, or place in freezer until ready to serve.

Who is the Cupcake Hero, melon edition.....

I know that it is almost the middle of July, and the July's theme for Cupcake Hero has been announced, and I am just now getting to the winner of June's Cupcake Hero challenge, but to my own defense, you cupcakers out there really know how to rise up to the challenge and I have been baking and test tasting, baking and test tasting...you get the picture, right?

I had been wanting to make cupcakes using cantaloupe, but just really couldn't think of how to,(it is not like melon is a common used ingredient) so when Laurie and the CH staff decided to take the Summer off and was asking for volunteers to host, I thought that this would be a great way to see what variations you guys would come up with. You guys really put on your cupcake creativity and brought it! A HUGE Thank you to those who participate!

With that said, let the Melon round up begin...

First we have the Summer Cantelope Cupcake from Mary at Shazam in the Kitchen. Not liking melon at all, Mary remember a cantaloupe salad that she had tried for inspiration. Thanks Mary!

Next, we have Melon Yoghurt Honey Mint Cakes from Tammy at Wee Treats by Tammy. Again, not a melon lover and the fact that it is the middle of winter where she it, but rose to the challenge using a smoothie as her cupcake creation!

Clara from I heart Cuppycakes, skipped the whole melon all together and went straight to the melon booze for her cuppycake. May I present to you the Midori Melon Mojito Cupcakes. BTW, she is having a giveaway on her blog, go and check it out!

Here we have the Heroism cupcake from Funky at The Meatless Chulent. She went straight to the watermelon for her melon of choice. Complete with chocolate chip "seeds".

Tommi from Brown Interior created the Melon cupcake. Simple and refreshing. Thanks Tommi.

How about a Rock my Melon cupcake from Minko at Couture Cupcake? Why not! Topped with a lemon frosting, tastes like summer!

Now, this one was a learning experience for me a Honey melon cupcake with a quark cream filling with a lemon honey melon glaze. I first that that quark was a fruit that I had never heard of! Yes, you can laugh with me! This is from Laura at The Dessert nook.

Next up from Janna at Honeyed Hashette, she created a Coconut Cream cupcake with a canteloupe buttercream.

Mary Ann from Meet me in the Kitchen, invited me into her kitchen for Watermelon-Lime cupcakes with lime curd and white chocolate mousse.

Sophie from Flour Arrangements created, summer in a cupcake, Watermelon Cocktail Cupcakes with Cherry Vanilla Frosting.

Roy from It Ought to be Enjoyed baked up Cinnamon cupcakes with Canteloupe Buttercream.

Thanks!

Here we have the cupcake creation from Mara from Lick the Spatula. This chick not only used 1 type of melon, but 3 for her Triple Melon Cupcakes.

Now, Robert from Amicus Cupcake, got a little cantaloupe happy, and made me 2 different cupcakes! First we have Cantaloupe Cupcakes filled with cantaloupe curd and topped with salted caramel frosting with candied prosciutto and below is the Cantaloupe and Matcha Cupcakes with a Cantaloupe and Matcha Swiss Meringue Butter Cream frosting. I wasn't sure about the candied prosciutto, but surprisingly like it! You never know when you will learn something new! Thanks, Robert!
Are you still with me? I still have a few more to show you!

How about a blueberry cupcake with honey dew cream cheese frosting? That is what I got from Erin with Sweets and Eats. Made with her homemade vanilla!

Amanda from DelightfulLea Sweet, came up with Summer Cakes. That is exactly what these are Summer in a cupcake form!

Thayer from I like Cake baked up a Cantaloupe Cupcake with a honey melon buttercream! Thanks Thayer!

Jamieanne from The Cupcake Review concocted a Watermelon cupcake. This little cupcake looks like a slice of that sweet fruit!
Finally, Suzy Q-zy from Feeds an Obsession came up with a Blueberry cupcake with a Cantaloupe Cream cheese frosting.

Wow! A total of 21 entries, this went way over what I expected! Picking a winner was really hard, I don't know how the CH staff do it each month! Now, on to the winner....

The Cupcake Hero for June is... Janna from Honeyed Hashette with her Coconut Cream cupcakes with Cantaloupe Buttercream! I will let Laurie and the CH staff know.