Meringue Buttercream Cupcakes, aka heart attack on plate

This recipe is one of the more complicated I have tried, the cupcake is easy, but the meringue is kinda nuts. You really do have to follow the instructions closely or it will be another EPIC COOK FAIL. But honestly, these things are freaking amazing and everyone that tries one will be permanently indebted to you. This is not the best cupcake for a cookout, unless it’s kept indoors. Serve at room temperature, but store in the fridge before an event.


Cupcakes:
1 cup unsalted butter
2 cups sugar
1 1/4 teaspoons vanilla extract
4 eggs
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
Regular or silver cupcake paper liners

Preheat the oven to 350 degrees F.

Before starting sift together the dry ingredients in a smaller bowl.

In a larger bowl, cream the butter until light and fluffy with a mixer on a higher speed. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Add the dry ingredient mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. (careful though, all that baking powder makes them rise abnormally fast) Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool.


Meringue:
5 eggs whites (large)
1 1/4 cup extra-fine granulated sugar
1/4 water
3 sticks unsalted butter, soft

Directions

Set out the ingredients and equipment.

Separate the egg whites and place them in the bowl

Measure 1 cup of sugar with 1⁄4 cup water into a heavy bottom 1-2 quart pot. Gently stir to combine.

Measure 1⁄4 cup sugar into a small bowl and set aside. (this is for the egg mixture)

Cut the butter into tablespoon size pieces and set aside

Begin heating the sugar syrup. Place the pot with the sugar and water over medium-high heat. Keep lid on it, keeps the moisture inside and prevents the sugar from separating.

Begin whipping the egg whites to stiff peak in a standing mixer fitted with the wire whip attachment on high speed. When the meringue is stiff peak, keep the mixer running and pour the 1⁄4 cup of sugar into the meringue.

Test the temperature of the sugar syrup with a candy thermometer. Raise the heat to bring the syrup to 245°F if it is not there already. When the syrup is at 245°F remove from heat and slowly pour the syrup into the meringue. (This is serious stuff people. It’s best to have standing mixer, but I sure as hell don’t so make sure you have a strong arm to pour it every so slowly. If you think it doesn’t matter, you’ll have solid sugar adhered to the bottom of your bowl and you will have to start again)

When pouring, keep your eye on the bowl. Aim for the space between the mixer bowl and the revolving wire whip. And keep an even flow.

After 1-2 minutes reduce the speed to medium for about 3-4 minutes or until the meringue is cooled.

Add the butter one tablespoon at a time. Hike the speed up now to fully incorporate the butter.

To ‘ice’ the cupcakes, it’s much easier to put it in a decorating tube and just kinda swirl it up on top. But don’t handle it too much, remember how much butter is in there. I topped mine off with a few dark chocolate chips.

If basic vanilla is too…well, basic…try these additives:
1-2 tsp vanilla extract or the seeds of 1 vanilla bean
1⁄4 cup of raspberry puree
1⁄2 cup of melted, cooled chocolate
2-4 tablespoons of amaretto depending on your preference

Brownies to make anyone jealous

Caramel and Chocolate brownies with marshmallows and M&M's on top.

I have people begging me for these things week after week at work. The key is to only bring them in at random, keep them guessing...and salivating.

You can do this one of two ways...be cheap and lazy and just get a box of brownie mix (plus you'll need the items listed in blue)...or...be a Betty Crocker and make them from scratch. If you opt to do the box mix, follow the instructions on the box and then move down the page until you see a bright blue STOP.

For homemade brownies begin here:

Ingredients:

• 4 squares Unsweetened Baking Chocolate
• 3/4 cup butter or margarine
• 2 cups sugar
• 4 eggs
• 1 cup flour
• 30 Caramels
• 2 tablespoons milk
• 1 (12 ounce) package Semi-Sweet Chocolate Chunks
  
• bag of mini M&M's
• bag of the smaller jet-puffed marshmallows
  

Directions:

1. Preheat oven to 350 degrees F. Line a 13x9-inch glass baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
2. Place chocolate squares and butter in large microwaveable bowl. Microwave on HIGH 2 minutes or until butter is melted. Stir until it until the chocolate is completely melted. Add sugar; mix well. Blend in eggs. Add flour; mix well. Spread mix into dish.
   
3. Bake 20 minutes. At the 20 min mark pull out of oven and sprinkle marshmallows over the top. Place back into oven for 10 minutes. Once the 10 minutes passes make sure the brownies are done by testing with a toothpick. DO NOT OVERBAKE. If done, sprinkle with M&M's
   
4. Meanwhile, place caramels and milk in microwaveable bowl. Microwave on HIGH 2-1/2 minutes, stirring after 1 minute. Stir until caramels are completely melted and mixture is well blended. Gently spread over brownie in pan; sprinkle with chocolate chunks. Cool in pan on wire rack. Lift brownies from pan, using foil handles. Cut into 36 squares. Store in tightly covered container at room temperature.

STOP HERE IF YOU ARE THE LAZY ONES:

1. At the 20 min mark pull out of oven and sprinkle marshmallows over the top. Place back into oven for 10 minutes. Once the 10 minutes passes make sure the brownies are done by testing with a toothpick. DO NOT OVERBAKE. If done, sprinkle with M&M's
   
2. Meanwhile, place caramels and milk in microwaveable bowl. Microwave on HIGH 2-1/2 minutes, stirring after 1 minute. Stir until caramels are completely melted and mixture is well blended. Gently spread over brownie in pan; sprinkle with chocolate chunks. Cool in pan on wire rack. Lift brownies from pan, using foil handles. Cut into 36 squares. Store in tightly covered container at room temperature.

You say..

If you are wondering where I have been or why I have not been posting, there has been too much of this going on:

I say: How can I help you?

You say: Yeah, I need these 11x17's printed out and bound.

I say: Any special paper?

You say: Insides are regular and the cover is gloss.

I say: Is the cover Glossy Card stock or glossy text like a magazine?

You say: Glossy.

I say: Glossy cardstock or glossy text?

You say: Glossy cardstock.

I say: Any special instructions? Covers? Coil binding.

You say: No, just print and bind.

(walks over to color machine, out comes pretty 11x17 book. Phone rings. Bind book as I am answering call about oversize color. Deliver book to counter)

I say: Alright, here ya go. Anything else today?

You say: This is wrong.

HUH??????

I say: Ok, what is wrong?

You say: I need the 11x17's folded, the cover cut and the actual finished size at 8.5x11.

JIGGA HUH?????

What I wanted to say: So dumbass, when I ask for simple instructions and you watch me do the entire thing wrong you and wait until I give it to you at the counter to spill on actual instructions?

I say: Ok, no problem

You say: (sigh) Fine.

(print out second copy and practically toss it on the counter and tell him he needs to fold it and then we'll bind it)

I say: Here you go, is that all you needed?

You say: I wanted the insides on glossy paper too. This doesn't look right!

I say: Ok, hold up. At the beginning of the order you did not specify this, when I do the second time you never mentioned this. So I am gonna ask again, what kind of paper and what kind of bind?

You say: Regular paper, 11x17, folded with a VELO bind.

I say: Glossy paper or regular?????

You say: regular!!!

I say: You have regular in front of you.

You say: No I want glossy.

(I laugh, and breathe, and shoot him the dirtiest look I can give. reprint, re-bind and throw it on the counter)

I say: Are we good?

You say: I guess I will just have to take it this way....

I say: Yep. $45.67

You say: WHAT?

I say: $45.67.

You say: Do I get a discount for waiting this long?

AAAAAAAAAAAAAAAAAAAAHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!!!!

Chili-Lime Salmon...HOLLA

This was a quick and easy recipe for salmon. (it seems that I am wearing out the goat cheese so I had to spice it up) You can grill or bake or sear the salmon...I baked since the boy toy was too 'tired' to fire up the grill.

You'll need:

• 4 salmon fillets, about 6 ounces each
• 3 teaspoons fresh lime juice
• 2 cloves garlic, minced
• 1/2 teaspoon sugar
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 4-6 lime wedges
• 3 tablespoons of olive oil (don't you dare call it EVOO)
  
• 2 tablespoons of butter

If you are using your oven:
Preheat to 425
Combine lime juice, garlic, sugar, chili powder, cumin, salt, pepper and olive oil in a small bowl. Mix and let it sit while you inspect your salmon. Make sure none of those tiny bastard bones are left in it and tweeze any if they are left in there. In a glass baking dish cut up your butter into small squares and toss them in the dish, place salmon fillets in dish and then evenly distribute the saucey-sauce on top. Let it sit for 7-10 minutes.

Fire up a skillet and place the fish in for about a minute per side and place back in the baking dish and cook for about 5-7 minutes. Salmon should flake easily.

Using your grill:
Preheat grill for medium heat. Use the mixture instructions above that are italicized. Spread mixture evenly over fillets. Place skin side down onto grill and cook for about 18 minutes, or until fish flakes easily. Remember not to turn the salmon when it is one the grill.

Once cooked sprinkle lime juice over the top and serve with a couple of slices of lime on top.

Cake Pops

I totally went with the latest and greatest confectionery craze by making spring/easter related cake pops. They tasted great, but I wasn't really into putting too much effort in the decorating department. Check out Bakerella's blog for the real deal, and here is where you learn to make them.

Skillet Steak, Garlic, Lemon and Feta oh MY.

I am not usually a red meat kinda girl but sometimes I just have to have it. (no comments please) I bought some skillet steaks and wanted to do more than just cook them so I made a marinade and a sauce to work some flavorful magic....

4 skillet steaks

Marinade:

1 cup white wine
1/2 cup olive oil
1 teaspoon thyme
1/8 teaspoon paprika
1 tablespoon dried parsley
1/2 teaspoon of garlic
1 tbsp of chopped shallots

In a bowl mix all these ingredients together and let soak for about 10 minutes. When ready pour them into a large plastic ziploc bag and add your steaks and seal. Leave in the fridge for about 15 minutes. (oh and the steaks should be thawed)

This next part needs:

1 lemon, sliced thin
3 to 4 cloves of garlic finely chopped
3 tbsp of olive oil
salt and pepper to taste
1/2 cup feta cheese

In a medium skillet warm olive oil over medium high heat. Add salt and pepper to taste, place steaks in the skillet cooking about 3 minutes per side for a medium well steak, less for more red color. Remove the steaks and store on a warm plate. Add lemon and garlic and the leftover sauce from the bag to the skillet. Boil this liquid mixture, stirring frequently for about 4-5 minutes. Remove from heat and drizzle over steaks. Add feta cheese to the tops of the steak....

I'd recommend serving some garlic mashed potatoes and a green salad on the side.

Georgah! Peach Pie.

If you live in Georgia you should probably know how to make a decent peach pie...I mean every other street has the word 'peach' in it...Peachtree, Peachford, Peachling, PEACH! So that is why I decided to conquer this pie. It turned out pretty darn good.

Ingredients:

• 2 nine inch pie crusts (you can be a cheater and buy the pre-made stuff if you must)
  
• 1 egg, beaten well
  
• 5 cups sliced peeled peaches (I used about 6 1/2 nice sized peaches)
  
• 3 tablespoons lemon juice
• 1/2 cup all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 tablespoons butter

Directions:
Pre-heat your over to 450 degrees.

Lay one of the pie crusts in a pie dish. Brush with some of the beaten egg to keep the dough from becoming soggy and gross later.

Slice and peel your peaches. Try to keep them mostly the same size so they cook even. But don't be a dork and measure them to the exact size.

Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently.

In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Try to use all the flour and sugar mixture. Sprinkle the left over into the pie dish and over the peaches.
Pour into the pie crust, and drop cubes of butter over the top of the pie. Cover with the other pie crust, and fold the edges under. Flute the edges (you know push 'em together and seal with a fork) to seal with a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking but be sure not to burn yourself...it's HOT. Cool before serving.