A Pink Halloween

So. Its October 31st. The day of pumpkins and witches and tooth aches. The girls are small so we really don't do Halloween...especially since I live out in the country. I can prove it too.

See I told you. It's just me and my bandits today. Alan is at work and Josh is at his mom's. I started thinking I do want to do something special for Halloween. It's the last day of  Breast Cancer Awareness Month. I decided to dress up the girls in pink and have a bit of fun even if it is only us today. I thought it was fitting. I support the fight against breast cancer in my own way. I named her Beatrice. She's my beloved stand mixer.

Today I am alone with the thoughts of my grandmother and her sister. Both had cancer and ultimately died because of it. So I dedicate this post to them.....the beauty in life....the strength of women....and those dedicated to the fight to eliminate breast cancer...and all cancers.

My Madeline:

My Natalie:

And because I am Momma Cupcake and today is a celebration of all things pink I decided to break out some pictures from my vault with a recipe for pink cupcakes.

Vanilla Bean Cupcakes with a Pink Champagne Truffle Center by Momma Cupcake

Vanilla Butter and Cream Cake Batter

• 2 1/2 cups unsifted bleached all-purpose flour
• 1 cup bleached cake flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 3/4 teaspoon freshly grated nutmeg
• 1/2 pound (2 sticks) unsalted butter, softened
• 1/2 cup shortening
• seed scrapings from a plump vanilla bean
• 2 3/4 cups plus 1 tablespoon superfine sugar
• 2 3/4 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 5 large eggs
• 1 cup cream

1. Preheat the oven to 325 degrees. 
2. Line the cupcake tins with cupcake liners.
3. Sift the all-purpose flour, cake flour, baking powder, salt, and nutmeg.
4. Cream the butter and shortening in an electric mixer, on moderate speed, for 4 minutes. 
5. Blend in the seed scrapings from the vanilla bean. 
6. Add the superfine sugar, in 3 additions, beating for 1 minute after each addition. 
7. Blend in the extracts. 
8. Beat in the eggs, one at a time, beating for 20 seconds after each egg is added.
9. On low speed, add the sifted mixture in 3 additions with the cream in 2 additions, beginning and ending with the dry ingredients. 
10. Scrape down the sides of the mixing bowl with a rubber spatula to keep the batter even-textured. 
11. The batter should be smooth and creamy.
12. Pour the in prepared cupcake tins. 
13. Gently shake the pan from side to side to even out mixture. 
14. Bake the cupcakes for 20 to 30 mintues until the cupcakes have risen and a wooden toothpick withdraws clean when inserted.
15. Let the cupcake stand in the pan on a cooling rack for 5-10 minutes then take out to cool the rest of the way.

Vanilla Buttercream
 

• 1/2 lb. unsalted butter, softened
• 1 stick salted butter, softened
• 1 pkg of vanilla instant pudding
• 1/2 cup heavy cream
• 1 Tbsp.pure vanilla extract
• 2 Vanilla beans, opened and scraped
• 1/2 cup  powdered sugar

1. In mixer set on medium speed, beat the butter until smooth and silky. 
2. Turn the speed to low and add the pudding mix, vanilla extract, and the scrapings from the vanilla beans. 
3. When it is all incorporated, slowly add the cream, a little at a time. 
4. When fully incorporated bring speed up to high and beat for 5-7 minutes.
5. Turn speed back down to low and add powdered sugar by Tbsp., tasting along the way. 
6. When it is sweet to your taste, beat again at high speed for a good 5 minutes to really break down any graininess that you might get from the powdered sugar. 
7. Bring back down to low speed and beat for a while that way to get rid of air bubbles.

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Southern Inspiration: Moon Pies

Thomas Nelson (publisher)  gave me a copy of Second Helpings with Johnnie Gabriel. Two things I didn't know about Johnnie Gabriel. One: Johnnie is a woman. Two: Johnnie is Paula Deen's cousin. AWESOME! As you know I am a transplant southerner. I love recipes that remind me of home. Although I'm in New York a piece of my heart will always belong to the south. Johnnie like Paula is a self made woman. Both had catering businesses out of their homes to support their families during tough times. Second Helpings is Johnnie's sophomoric cookbook that was preceded by Cooking in the South. There are so many recipes I love in Second Helpings that I want to get her first cookbook. With recipes like Asiago and Sage Biscuits,  Iced Green Tomato Pickles, Fried Okra, Shrimp Creole, and Old Fashion 3 Layer Peach Pie..........Second Helpings is a cookbook that will make you want to come back for more! This cookbook is very affordable for any one who wants a taste of the South in their mouth!

Johnnie Gabriel's cookbook inspired me to make and share one of my favorite childhood treats...MOONPIES!  Nothing compares to homemade. Nothing.

Before I share my Southern inspired recipe I would like to thank Thomas Nelson for allowing me to review such a tasty morsel of a cookbook! Let Paula and Johnnie know they are welcome at my house anytime!

Homemade Moon Pies

Homemade Moonpies by Momma Cupcake

For Graham Cracker Cookie:

• 3 cups all purpose flour
• 2 1/2 cups graham flour
• 1 tsp sea salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/2 cups unsalted butter, cubed
• 1/2 tsp cinnamon
• 1/2 cup brown sugar
• 1/2 cup molasses
• 1/4 cup milk
• 1 tsp pure vanilla extract

1. Mix dry ingredients in a large bowl until thoroughly incorporated. 
2. In stand mixer beat butter until fluffy. 
3. Add sugar, and extract to butter mixture and beat until incorporated. 
4. Add dry ingredients and beat until a crumbly mixture evolves. 
5. Add molasses, then milk until the dough comes together so it is stiff. 
6. Chill dough for an hour. 
7. Preheat oven to 350 F. 
8. Roll out dough on a lightly dusted pastry board or counter top. 
9. Cut circles out with a cookie cuter or any implement that will give the size of the moonpie you want. 
10. Bake until edges brown..about 15 minutes. Let cool completely.

For Homemade Marshmallows:

• 2 1/2 tbs unflavored gelatin (3 envelopes)
• 1 1/2 cups sugar
• 1 cup corn syrup
• 1/4 tsp salt
• 1 cup water, divided
• 2 tbs vanilla extract

1. Butter and dust a jellyroll pan with powdered sugar. 
2. Combine gelatin and 1/2 cup of cold water in your stand mixer. 
3. Let the gelatin bloom for 30 minutes. 
4. Combine sugar, corn syrup & salt and 1/2 cup water in heavy saucepan on low.
5. Stir till sugar is dissolved, raise heat to high. Don’t stir mixture until it reaches firm ball stage (244 degrees). Remove from heat. 
6. Turn the stand mixer on lowest setting and and slowly pour into the gelatin mixture. 
7. Turn the mixer on the highest setting gradually. 
8. Let it mix until the mixture turns very white and triples in volume. 
9. Add vanilla and stir till incorporated. 
10. Pour into the prepared pan. 
11. The mixture should settle evenly by itself if not just help it along with a wet rubber spatula. 
12. Dust with powdered sugar. Let it sit till next day.
13. Then cut away with the same cookie cutter you used for your graham cookie. 

To Assemble:

• Chocolate for coating
• 2 tbs of shortening

1. Freeze the graham cookie and marshmallows sandwiched together to create a naked moonpie. 
2. After 30 minutes in freezer take them out. 
3. Melt chocolate in a double boiler or for 30 seconds at a time in a microwave. 
4. Add shortening to melted chocolate and stir until glossy and there aren't any remaining lumps. 
5. Take the naked moonpies between your pointer and your thumb and dip it into the melted chocolate and spin until the sides are coated.  
6. Shake off excess chocolate. 
7. Place on wire cookie cooling sheet. 
8. Take a spoon and cover the top of the moonpie with chocolate in a circular motion. 
9. Enjoy!

Makes 12 large moonpies.

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Star Burger from The Princess Party Cookbook

We all know I love my little girls. We all know I refer to them as the bandits because they are little trouble makers. What you might not know is that my little girls are beautiful little princesses. Especially when they are sleeping hehe. Madeline, my 3 year old, is the lover of all things pretty. I like to call her a girly tomboy. When we put on a pretty dress she always closes her eyes and smiles with sheer joy!

Natalie is the more delicate one. Her favorite things are to scare her mother to death by climbing as high as she can...ON EVERYTHING. We call her baby boo boo bear because it seems like she is always getting hurt. You know: An object in motion will stay in motion unless it comes into contact with an object of equal or opposite force (I'm rusty on my Science so be kind). Natalie is always in motion. When music comes on she sways back and forth with a look of awe on her face.

Princess Party Cookbook  made me want to celebrate the fact that though my children are rambunctious but they are still precious. They bring joy to my everyday. Annabel Karmel makes the princess fantasy come alive.

We all princesses and princes. I loved so many of her ideas...and I am going to be using them throughout the year. I mean we don't have to have a party only on birthdays right? Last night I decided that instead of must making regular boring hamburgers that I was going to make Annabel's recipe for Star Burgers. They were a hit! If you would like to buy Princess Party Cookbook you can visit her website here.  Annabel has several books for culinary ideas for children of any age. She even has cookware for your very own princess!

Star Burgers by Annabel Karmel

• 1 tbs canola oil, plus extra for frying
• 1 small red onion, finely chopped (about 1/2 cup)
• 1 garlic clove crushed
• 1 pound lean ground beef
• 3/4 cup white bread crumbs
• 1/2 tsp Lea & Perrins Worcestershire sauce
• 1/4 cup ketchup, plus more to serve
• 3 tbs grated Parmesan
• 2 tsps of honey
• 1/2 tsp chopped fresh thyme leaves
• salt and pepper

To Serve

• 8 slices cheese
• 8 burger buns
• mayonnaise
• 1 beefsteak tomato
• 8  large leaves Boston lettuce
• sliced dill pickles

1. Heat the oil in medium frying pan and saute the onion for 5 to 6 minutes, until soft. 
2. Add the garlic and cook for 1 minute, then transfer to bowl and let cool.
3. Add the beef, bread crumbs, Worcestershire sauce, ketchup, Parmesan, honey, and thyme and season to taste with salt and pepper. 
4. Mix together and divide into 8 portions.
   Line a large baking sheet with parchment paper.
5. Form 1 burger from each portion of the meat mixture by rolling it into a ball between your hands and gently pressing it down onto the baking sheet to slightly flatten it. 
6. Cover and place the fridge until read to cook.
7. Cut 8 star shapes from the slices of cheese, using a star-shaped cutter.
8. To cook the burgers, heat a thin layer of oil in the bottom of large non stick frying pan. 
9. Fry the burgers for 5 minutes, then carefully flip over using a spatula and fry for 4 to 5 minutes more, until cooked through. You may need to cook them in batches.
10. Top each burger with cheese star. 
11. Split and lightly toast the buns and serve each burger with mayonnaise, ketchup, slices of tomato, lettuce leaves and dill pickles.

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Gingerbread Pancakes with Lemon Curd Cream Cheese Sauce

This is Momma Cupcake's Recipe Request Line. One of my brand new fiesty friends from the MomDot forums had a request:






I have a very good friend.  Her mom used to make a gingerbread pancake with lemon curd and cream cheese topping.  She has lost the recipe and can't find anything similar online.  She has found gingerbread pancakes with lemon topping...but not really lemon curd and cream cheese.

Would anyone want to experiment and create something?  It sounds SO good!!  and I know it would make her so happy!

Please?

How could I not help? So I made them last night and took pictures. The pictures turned out like crap but the product itself was delish. I actually want to thank Mommy23Monkeys for posting this because I really reaped the benefits. I probably would have never tried it if she hadn't asked for help. Finding a recipe for this stuff was like torture. Sure I would find a recipe but there were so many complaints that I figured I would just make it up and see if it works. Well it did. ZOMG good stuff people! Now I get that she wanted lemon curd and cream cheese separate but I had a sneaking suspicion if I put the lemon curd in the cream cheese I wouldn't have to add any more sugar to the recipe. I hope her friend enjoys this as much as I did.

Gingerbread Pancakes & Lemon Curd Cream Cheese Sauce by Momma Cupcake

• 6 eggs
• 1 cup strong brewed coffee
• 1/2 cup molasses
• 8 tbs of canola oil
• 2 cups milk
• 2 tbs vinegar
• 1/2 cup brown sugar
• 5 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cloves
• 1 tsp ground cinnamon 
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• 1 tsp allspice
• 1 tbs of lemon zest

1. Once the coffee is brewed stir in molasses and brown sugar until disolved. 
2. Pour coffee mixture into a large mixing bowl and allow to cool. 
3. In measuring cup add milk and vinegar (this creates buttermilk..if you have it on hand use it otherwise just make it). 
4. Make sure to stir milk so vinegar is throughout it. 
5. Wait 10 minutes for the milk to sour and get clumpy. This is a good thing. 
6. The coffee should be cooled enough by now, add buttermilk, oil, and eggs. 
7. Beat until ingredients are incorporated. 
8. Add dry ingredients. Don't worry if the batter starts to fizz...it is a good thing...the buttermilk and the baking powder/soda are reacting...it makes for a fluffy pancake. 
9. Stir until ingredients are just incorporated. You should have a very aromatic batter. 
10. Fry on top a hot griddle. Serve.

• 3 large eggs
• 3/4 cup granulated sugar
• 1 cup just squeezed lemon juice
• 4 tbs of butter, chilled and cubed
• 4 8oz pkgs of cream cheese, room temp and cubed

1. In double boiler or bowl on top of a saucepan whip eggs and sugar constantly until it turns a light lemony color. 
2. Make sure egg mixture is hot to touch before adding the lemon juice. 
3. Remove from heat and a whip in butter in stand mixer. 
4. Mix till incorporated. 
5. While stirring add cream cheese in little bunches until they are all in. 
6. At first it will look like little curds but keep whipping on your highest setting. 5  minutes later its should come together.
7. The sauce will still be warm and in perfect condition to pour over your pancakes!

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Gourmet Rice Crispie Brownies

The other day I received Nigella Lawson's brand new cookbook. So brand new its the advance uncorrected proofs. I'm not allowed to quote it. LMAO. However...I can make something out of it.  I think of recipes as a loose suggestion on which to go crazy. The rice crispie part is Nigella's but the rest of it is all me. I slathered on a toasted coconut, hazelnut, dulce de leche mixture on top and then drizzled white chocolate on top. For the sake of drama I sprinkled on some chocolate covered cocoa nibs. It has a lot going on but its not overwhelming. What I can tell you about the cookbook is that it is truly wonderful. I think Nigella makes her cookbooks very blog like. There is a story for every recipe. I really connected with this on a personal level. I always thought Nigella was a bit stuck up...but she's real....and her passion is very well placed. I want to thank Hyperion for allowing me to preview this magnificent cookbook even if the pictures are black and white. It was truly enjoyable. So no recipe...not until its out in stores anyway. So look out for it....Nigella Kitchen: Recipes from the Heart of the Home.

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Snobby English Muffins

Before you get your panties twisted please understand that I don't think all English people are snobby. However, they do snobby right. If a snobby American and a snobby English person were have a confrontation you know who would win don't you. The English.

So you know I have been suffering without a stove right? Only have to wait till Monday and then I can make things I have been dying to try out. The mail man has been bringing me cook books lately and I need to share them with you. Last week I got a cookbook in the mail called The Everything Bread Cookbook. But then my P.O.S. stove decided to conk out on me. What am I going to do with a bread book but no stove hmm?  That's when I came across the recipe for English Muffins. Perfect BECAUSE I can do it on a griddle....YAY! I have been aching to do more recipes out of it. I don't think I will ever have to buy any bread cookbook...this thing has all sorts of recipes for AUTHENTIC artisan breads. I've been having a field day buying specialty flours.  Want it? It's really affordable for only $12.00. 

Snobby English Muffins
by The Everything Bread Cookbook
Ingredients:

• 1 1/2 cups water
• 1 tbs granulated sugar
• 1 3/4 tsp of dry active yeast
• 1 tbs unsalted butter
• 1 tsp kosher salt
• 2 cups all purpose flour

1. In large bowl, combine water, sugar, and yeast. Mix well and set aside until foamy, about 10 minutes.
2. 
   
3. Add butter, salt, and flour. Beat together 8-10 minutes until a smooth batter is formed. Cover with plastic wrap and set aside to rise in a warm spot until doubled in volume, about 1 hour. 
4. 
   
5. Heat griddle over high heat. Test griddle by sprinkling on a little water. If it sizzles and evaporates, its ready. Lower the heat to medium0low. Place muffin rings on the griddle and fill them half way with batter. Cover loosely with foil and cook until muffins are browned on the bottom, about 5 minutes. Using a spatula or tongs, flip over each muffin and ring. Cover and cook for another 5 minutes. Cool completely before splitting and serving.

GOD SAVE THE QUEEN!

p.s. I received this the mail but without a press sheet. So whomever sent it...THANKS!

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Chicken Fried Steak & Dulce de Leche Rice Pudding

Its been chilly in these parts lately. But bright and sunny! The Bandits have loved playing in the leaves, laughing as the leaves crunch under their feet. Natalie loves shaking the bushes and making the leaves fall down. Madeline loves collecting acorns and throwing them at her sister. Natalie retaliates by bum rushing Madeline with her one arm out flailing while she tries to remain out of Madeline's reach. All this is done in silence. Not one word or squeak. As in matter of fact you wouldn't know it was happening if you didn't actually see it. Being the great mother that I am I laugh...well in sounds more like a cough-laugh-snort because I am trying to suppress it. Fall means harvest time. The girls have a love/hate relationship with the combine the farmer uses. They stand there intrigued and scared at the same time while watching the once tall corn become corn stubble. Now I have to look at a barren wasteland for 6 months. Yay. So here I type, dreaming of the day when I will go back to my roots...back to the south as old man winter creeps nearer to us. I would love to kick old man winter in the nads.

Chicken Fried Steak by Momma Cupcake

• 5 lbs of your preferred steak
• 6 cups of buttermilk
• 6 cups of flour
• 1 tbs of coarse black pepper
• 1 tbs of paprika
• 1 tbs of dried, minced onion
• Shortening or Oil for deep frying

1. Pound steak with meat tenderizer until the meat fibers are broken down. 
2. Cut steak into serving sizes. 
3. Soak steak for an hour in buttermilk bath. 
4. Heat oil to 300 in your skillet. 
5. Mix flour, black pepper, paprika, dried onion in a pie dish. 
6. Dip steak still wet with buttermilk into flour mixutre. 
7. Dip steak back into buttermilk and coat with flour again.
8. Fry until golden brown.

Cream Gravy by Momma Cupcake

• 4 tbs of flour
• 2 cups milk 
• 1 tbs of black pepper
• 1 tbs of paprika
• 1 tsp salt

1. Mix a small amount of milk with the flour until blended. 
2. Stir in remaining milk and heat constantly stirring until it thickens. 
3. Stir in pepper, paprika and salt. 
4. Serve over chicken fried steak.

Easy Peasy Rice Pudding by Momma Cupcake

4 cups uncooked rice
1 quart heavy whipping cream
1 cup of granulated sugar
2 tsp vanilla

1. Cook rice and let completely cool. 
2. Whip heavy cream until soft peaks form. 
3. Add sugar and vanilla while mixing. 
4. Beat until stiff peaks form. 
5. Fold in cooled rice.

Even Easier Dulce de Leche by Momma Cupcake

• 1 can of sweetened condensed milk

1. Take label off of the can. 
2. Submerge the can in water in your slow cooker. 
3. Cook for 8 hours on low. 
4. Top Rice pudding with dulce de leche sauce.
5. Top with coarse sea salt. 

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Ravioli...Homemade

I am a food blogger without a stove right now. That is the food blogger equivalent to a man without a country. Foodie limbo. I requires me to do some fancy foot work in the kitchen. Luckily I am prepared. In my arsenal I have a rice cooker, an electric griddle, an electric skillet, a slow cooker, and a bread machine. I should be able to make magic happen with just those things. Doesn't it seem like when you don't have something that is the exact moment you wanted to use it. That's how it was with me. I was going to make my first grand attempt at French Macarons...not macaroons...MACARONS.  . Alas...my stove..it would not work. I hate my stove but I am missing it right now. I still wanted to do something I had never tried. So ravioli it was. Everyone loved it..including The Bandits. The sauce is easy to make. It's not a plop a can of sauce on the pasta deal but it is easy....and worth it. This is what I usually make if I don't want to spend hours making a sauce.


Fancy Schmancy Homemade Ravioli  
by Momma Cupcake

Pasta:

• 3 cups Semolina Flour>
• All Purpose Flour for dusting
• 4 eggs
• 3 tbs of Olive Oil
• 2 tbs of water

Mixture

• Ricotta
• 1 cup shredded Parmesan 
• 2 eggs
• 2 tbs of minced garlic
• 2 tbs of parsley
• 1 tbs of coarse black pepper
• 1 tbs of dried minced onion
• 1 tbs of dried oregano

1. Mix all the ingredients in stand mixer.
2. While you are waiting for that to happen combine mixture together.
3. If you have a pasta machine roll out dough.
4. Cut in even amount of circles.
5. Take circle of pasta and dip a pastry brush in water...brush it. 
6. Add a tablespoon of  the mixture to the middle of the circle.
7. Add another pasta circle on top of the filled one.
8. Pat down with your finger making sure both top and bottom layer of pasta is stuck together.
9. Press with a ravioli press.
10. You can either freeze them or boil them for 3 minutes and serve immediately.

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Help Me! Save Me!

I realize I spell pilot wrong :(

I believe that I am the owner of the UGLIEST kitchen. Not only is it Ugly....it doesn't work. For the past week I am dealing with NO STOVE. I'm a food blogger and this is my nightmare. It won't be fixed until next week. The problem is its not getting completely fixed. My refrigerator is held together by duck tape. Condiments are constantly falling out when we open the door. On top of that the fridge is not a full size fridge which sure makes things interesting. I have listed on the stove picture what a lot of the problems are. However it doesn't include the fact that with the two burners that work they only have two settings...OFF and HIGH. The oven is 50 degrees higher than what it says on the knob. So if I am having a bad day...the fire alarm is our dinner bell. Do you know how defeating it is to have burnt chicken on the outside and raw chicken on the inside?  This week even I miss my stove. *sobs*

Wanna help a sister out? Vote for me on "Kitchen Aide..Rescue My Appliances!" and maybe if your story is as sad as mine you will want to enter yourself.

VOTING BEGINS NOVEMBER 3rd AND ENDS NOVEMBER 17th!

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DVD Review: Cooking from A to Zest

Cooking from A to Zest is an easy way for starting cooks to learn technique in their kitchens. Kierstin Buchner is a graduate from Le Cordon Bleu. Kierstin expertly breaks things down for even the very novice of cooks. The set include 4 DVD's and a cooking companion.

While I was going to skip over the first DVD I am glad I didn't. I learned how to cut vegetables in a much more efficient way. In the other DVD's I learned so much. I have never been to a cooking class in my life. I found the pace was much more slower than the cooking shows on T.V. Each lesson was built by a next lesson and so on.

Kierstin has the same style of describing food like Giada DeLorentis from the Food Network. I could literally taste what she was making through her own description. In fact, I had to get something to eat because it made me hungry lol.

One of the little extras that I enjoyed was the pantry essential list in "A Cook's Companion".  I agree with the whole list except Anchovy Paste hehe.The doneness temperatures for meat and measurement conversion charts are so helpful to have in the kitchen I put it up on my fridge with a big ol' magnet.

The DVD set goes for $59.99 on Cooking from A to Zest's site and is also available on Amazon. Cooking from A to Zest is also on Facebook.

In summation I..Momma Cupcake, give this DVD collection a thumbs up!

photo credit: http://www.onlinebanking.org.au/images/thumbs_up.jpg

I did receive this DVD collection to review..however..good or bad these are my opinions.

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Funday Sunday: Homemade Play Doh!

One day I decided that Play Doh was a wonderful product to introduce to the bandits who are ages 2 & 3. It was! Only it last just so long and then it was ruined. Colors were mixed or it would fall on the floor. Since we have a Lab/Chow mix shedding is inevitable. Play Doh mixed with Lab/Chow hair makes me want to gag. The other problem with Play Doh is the smell. I went online to find out what is actually in it. Boric Acid and Silicone Oil. Yet they say its non toxic. Frankly speaking, I don't want the my little bandits to have that in their mouths. This Play Doh is made out of recognizable ingredients I have in my own kitchen. I don't have to feel bad if it falls on the floor because I can always make more if it needs to be thrown away. Its sooooo simple to make. Plus, I'm not restricted by the colors that Play Doh provides. Let me also just say this. If stored correctly this lasts WAY longer than the Play Doh you buy.

Homemade Play Doh by Momma Cupcake

• 1 cup flour
• 1/2 cup kosher salt
• 2 tsp cream of tarter
• 1 cup water
• 2 tbs vegetable oil
• gel food coloring
• cooking spray

1. Coat heavy bottomed sauce pan with cooking spray.
2. Add first three ingredients saucepan and mix throughly with wisk.
3. Add water and vegetable oil in with flour. 
4. Turn on head to medium and stir till mixture forms a ball.
5. Remove from heat.
6. Let cool until it can be handled. 
7. Knead until smooth.
8. Put on rubber or latex gloves.
9. Add gel food coloring and knead until color is solid. 
10. To store put in ziploc storage bags and refrigerate till next use.

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Homemade Halloween Candy is Quite Dandy!

I loved Halloween when I was a kid. Sorta. My mom one year when I was like 9, decided that she couldn't afford Halloween costumes. She decided to make them. Out of furry car seats. To make us look like bunnies. This was in Florida. It sucked. It was itchy and smelly. Of course my mom was in a "great" mood because we were all so uncomfortable. My older brother was the lucky one. He came up with the genius idea of putting a putting a paper bag over his head and going as the Unknown Comic. The rest of us had to suffer in our sweaty, stinky, falling apart crap costumes. My mom was angry that we didn't like them. I remember getting told that I was a complainer....and I am going to shut up and like it. My little brother was crying.  People we went trick or treating to felt so sorry for us they gave us extra candy. Nowadays we are going through a economic crisis.

HOMEMADE HALLOWEEN ADVICE 
by Momma Cupcake

1. Do not under any circumstances create bunny costumes out of old stinky car seat covers.
2. Do not punish a child if child doesn't want to wear a bunny costume made out of old, stinky car seat covers.
3. If you hate sewing.....don't sew.
4. Ever.
5. Especially  for Halloween.
6. Especially on the day of Halloween.
7. Especially on the day of Halloween when the temperature is 300 degrees with 1000% humidity.
8. Instead of putting your time into making crappy costumes make tasty homemade candy full of high fructose corn syrup. Your kids will love you for it :).
9. AND please understand costumes made out of old, stinky car seat covers DO NOT EVER compare to Teenage Mutant Ninja Turtle costumes from Wal-Mart...no matter how much you yell at your sweat and fur covered 5 year old little boy. It will scar him for the rest of his life.

Last year on my old blog I made some Halloween candy: Reese's, Mounds, and Twix. This year I made 3 Musketeers. I'll give you the recipes for all of them. The 3 older recipes I made up myself but the 3 Musketeers Bar I got from another site. Enjoy!
  

Homemade 3 Musketeers Bar: 
CLICK HERE FOR RECIPE.

 Homemade Mounds Bars  

by Momma Cupcake

• Bag of sweetened coconut
• 1 cup of powered sugar
• 1 stick of unsalted butter

(the last two ingredients you can make your own adjustments just as long as you can form them still)

Lots of tempered chocolate. (this can easily be done in a microwavable bowl….just add a tablespoon of shortening or oil and heat the chocolate of your choosing slowly…20 to 30 seconds at a time.)

Toasted Almonds (if you like Almond Joy!)

Homemade Twix  

by Momma Cupcake

For the sake of simplicity I made caramel a very easy way. Now while I LOVE caramel made from heavy cream I thought I would give something a try that I have learned through food blog scuttlebutt. You take a can of sweetened condensed milk and submerge in water in a large pot. I would say at least two inches. Then you let it simmer for 3 hours. At first it may seem like its too runny but as it cools it will thicken up. Two warnings: One make sure you keep the candy submerged with at least two inches of water at all times. We don’t want any exploding cans do we? Two: Make sure you allow the can to cool down to where you can at least touch it without burning yourself before opening. There will be a bit of caramel that will come out when you use a can opener. If you simmer this for 5 hours it will be more like the caramel square you see in the supermarket. Yum either way!

That being said make your favorite shortbread recipe. (yes you can buy shortbread but that is only if you are short on time because it defeats the purpose of making things homemade!) Let the shortbread cool. Then cut into whatever shapes you want. Use a cake decorating bag and flat tip to pipe the cooled caramel onto the shortbread. Freeze for 30 minutes. Then dip in tempered chocolate. 

Homemade Reese's Peanut Butter Cups  

by Momma Cupcake

You will need a mold or mini cupcake liners. Use a paint brush to paint the chocolate inside the mold. Freeze until solid.

For the peanut butter filling:

• 2 cups peanut butter (creamy)
• 1 cup powdered sugar
• 4 tbs cornmeal

Mix and roll these into small balls. If they are too sticky to handle just put it in the freezer until its chilled. Place a the peanut butter balls into the chilled chocolate and then cover with more chocolate. Use a spatula knife to even out the chocolate and get rid of excess. Freeze again until hardened. Pop them out of mold and enjoy!

I totally recommend to join the SITSGirls if you want to have comment love and kinship with other female bloggers. Through comment support and great blogging tips the SITSgirls try to better our blogging community! If you want to join click on the button below!

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Time To Make the Donuts!

Yummy yummy nom nom nummers. Donuts. I love me some donuts. I have given up my nazi-ish tendencies of making EVERYTHING homemade ALL THE TIME. I was so not wanting to be my  mom that I refused to buy anything out of the box. But my girls are 2 and 3 now. They enjoy McDonald's every now and then. They certainly love their cheese puffs. I have resigned to the fact that I don't need to make everything homemade. But sometimes...sometimes its just fun to try to make something that you would normally pick up in a store or fast food place and see if you can make them. So I did. I am satisfied with my efforts. My little bandits devoured them. They would never know mommy made them...but it doesn't matter cuz I know I did.

Yummy Nom Nom Homemade Donuts
by Momma Cupcake 

• 1/2 cup milk
• 1/4 cup plus 1 tablespoon solid vegetable shortening
• 2 tbs yeast
• 1/2 cup warm water
• 1/2 cup vanilla sugar
• 1/2 cup sour cream,
• 2 extra-large eggs
• 1 extra-large yolk
• 2 teaspoons sea salt
• 1 1/2 teaspoons pure vanilla extract
• About 5 cups sifted all-purpose flour

1. In a small saucepan, warm the milk with the shortening over low heat until the shortening is almost melted. In a large bowl, stir the yeast into the warm water, sprinkle with a pinch of sugar and let stand until foamy, about 10 minutes. Stir the warm milk mixture into the yeast along with the 1/2 cup of vanilla sugar and the sour cream, the whole eggs, egg yolk, salt and vanilla. Gradually stir in 4 3/4 cups of the flour until a soft, sticky dough forms. 
2.  Scrape the dough out onto a floured surface and use a pastry scraper to knead the dough until smooth, adding as much of the remaining flour as necessary. The dough should be soft and slightly sticky, but smooth and elastic.
3. Gather the dough into a ball, transfer it to a lightly greased bowl and cover towel. Let the dough rise in a warm spot for 2 hours. Punch down the dough and turn it over in the bowl. Cover and refrigerate the dough for 2 hours or overnight.
4. On a lightly floured work surface, roll out the chilled dough 1/4 inch thick. Using a cup or doughnut cutter dipped in flour, cut out as many doughnuts as possible and transfer them to a sheet of floured wax paper. Cut out inner circle with a medicine cup. The scraps can be rerolled once to cut out more doughnuts. Loosely cover the doughnuts with towel and let rise until soft and billowy, about 20 minutes.
5. Fry donuts in oil that is heated to 375. Fry till golden brown. If glazing pour glaze over donuts while still warm.
6. Frost and decorate as desired.

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Momma Cupcake's Foodie Finds: 1st Edition

I want to share with you some interesting Foodie Finds around the web and in your neighborhood!

For this one you don't even have to go out of your house to get a great deal. HSN will be hosting Celebrity Chefs COOKS! event on November 5th. Each chef will be demonstrating a recipe to go with one of their products to be sold that day. The Celebrity Chefs include none other than  Emeril Lagasse, Wolfgang Puck, Padma Lakshmi Colin Cowie and Todd English. 

Now I know so many food bloggers who could take this grand prize!  I know a lot of schools who could use this as well! The reduction in education funding has me biting my nails. Taste of Home wants to let our schools shine by offering a contest that not only benefits the school your child goes to but your pocketbook as well. So what do you need to do? DO WHAT Y'ALL DO BEST!!! Create recipes!  Here are some details:

The Taste of Home Teachers Recipe Contest has six categories for submissions:

 

• Appetizers & Snacks Finger foods are always popular in the teachers’ lounge. Pick the spreads, snack mix, and other savory bites that keep the staff happily munching!
• Soups, Salads and Sides What recipe do you grab for your potluck? We’re looking for dishes that travel well and steal the show, like salads and pasta creations among others!
• Entrees What’s your best main course outside of school? We want to see your bubbling casseroles, slow-cooked specialties, family-favorite main dishes and even party subs!
• Desserts Enter everything from cakes and pies to trifles and tortes in this tooth-tingling category!
• Bake Sale Send us your favorite cookies, cupcakes, bars, brownies, spiced nuts and home-made jams—whatever clears bake-sale tables the quickest!
• Healthy Recipes Healthy is huge in school these days -- submit your favorite recipe that is so good, no one ever guesses it’s lower in fat and calories.

So what can you win?

WIN UP TO $20,000 FOR YOUR SCHOOL

PLUS ANOTHER $20,000 FOR YOU!

  

The Taste of Home tasting panel will pick three winners from all of the submissions. The grand prize winner will win $20,000 and $20,000 for the school affiliated with that winner, plus a free one-year subscription to Taste of Home magazine for all paid full-time teachers and staff at the school. The second-place winner will win $10,000, plus $10,000 for the school. Third place will take home $5,000 plus $5,000 for the school. 

 

Entry forms and rules can be found at www.tasteofhome.com/teacherscontest or www.teacherscontest.booksarefun.com. Tell your friends on Facebook about the contest by going to TasteofHome.com/ShareTeachersContest.  Completed entries must be received by 11:59pm (CT) on November 30, 2010.

 International House of Pancakes is having an OUTRAGEOUS deal for all your little trick or treaters! 

All throughout October, IHOP will be featuring festive specials like Trick or Treat All-You-Can-Eat Buttermilk Pancakes and “design your own” Scary Face Pancakes, which will also be given out free to kids 12 and under on Friday, October 29

Available from October 4 through October 31 at participating locations, IHOP's Trick or Treat All-You-Can-Eat Buttermilk Pancakes are available a la carte or as part of a combo, which starts at $4.99 and begins with two, fluffy buttermilk pancakes, eggs any style, and golden hash browns.  For a little bit more, guests can also add pork sausage links, crisp bacon or ham.  Pancakes are then served three at a time until the guest is satisfied.

 

In observance of Halloween this year, IHOP’s famous Funny Face Pancakes are turning Scary as IHOP introduces “design-your-own” Scary Face Pancakes for kids 12 and under.  The Scary Face Pancake includes an over sized signature buttermilk pancake with a whipped topping mouth and strawberry nose, served with two mini OREO® cookies and candy corn on the side to allow kids to create their own Halloween hotcake.  The Scary Face Pancake will be offered throughout October and, like all IHOP Kids menu items, is under 600 calories. 

Sounds like a great excuse to head to IHOP huh?

That's it for Momma Cupcake's Foodie Finds for right now! Stick around!

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Oktoberfest: Jaeger Schnitzel

Fact: I am 1/4th part German
Fact: My husband is 1/4th part German.
Fact: I speak German
Fact: I only took 1 year of German in middle school
Fact: I took 3 years of Spanish in high school.
Fact: I barely speak Spanish
Fact: I love Jaeger Schnitzel
Fact: I hate beer
Fact: Beer tastes like race horse pee.
Fact: I have never drank race horse pee.
Fact: I will never drink race horse pee.
Fact: I also love Bavarian Apple Pie
Fact: Pretzels are pretty darn good.
Fact: Strudel is even better.
Fact: I want to live in Neuschwanstein.
Fact: That will never happen.
Fact: Human beings love to make up holidays to give us an excuse to drink.
Fact: Human beings love to make up holidays to give us an excuse to eat.
Fact: Human beings love to make up holidays to give us an excuse not to work.
Fact: Human beings are the bomb diggity.
Fact: A really great Jaeger Schnitzel recipe is up next:

Jaeger Schniztel by Momma Cupcake

• 20 ounces pork, cut into 1/2-inch cubes
• Salt and pepper
• Flour
• Chives
• Dill
• 3 ounces olive oil
• 1/2 cup chopped red onion
• 16 oz mushrooms
•  thyme, bay leaf, parsley
• 2 cups red wine
• 1 cup chicken stock
• 1 ounce butter
• 2 tablespoons parsley leaves
• Brown Rice cooked in chicken stock

Season the meat with salt and pepper, dip the pieces in the flour mixture (flour, chives, dill, pepper), and shake off excess.

In a heavy saute pan, heat 2 ounces of olive oil over high heat. Sear both sides of the meat until golden. Remove meat and set aside.

Add the onion, thyme, bay leaf, and parsley. Saute for 1 minute. De-glaze with wine and continue to cook until reduced by half. Add 3/4-cup of the stock and cook. Transfer meat to a plate and keep warm. Strain sauce. Reserve.

In another saute pan, heat the remaining 1 ounce oil and butter mushrooms and continue to saute until golden. Add to the sauce..

To serve, divide schnitzel into 4 portions on center of heated plates. Pour the sauce with mushrooms and bacon on top. Sprinkle with minced parsley. Serve on a bed of brown rice.

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Book Review: A Revolution in Taste by Susan Pinkard---Lacks Flavor

A while back I received A Revolution in Taste: Rise: The Rise of French Cuisine by Susan Pinkard.  I read it. But did I enjoy it? No. While had an appreciation in facts as they were presented it wasn't a book that I would recommend to snuggle down with on rainy day. It reminded me of one those "required" reading texts for a college course. Basically, its full of facts but it lacks the passion I thought it might include. The book was not something that Ms. Pinkard decided to do on her own. She was told she SHOULD write about this topic. *shift eyes* As a foodie I'm rather offended. The book is written with dispassionate, clinical view.

For foodies...FOOD is a passion. I write about food. Maybe not as professional as Ms. Pinkard but I can hold my own. I too do research before I write so I know what I am talking about on a basic level. Considering this was marketed to foodies...it just leaves a bad taste in my mouth. I'm a voracious reader. Normally a book only takes me a day to read...this took me months to wallow through as I did want to make sure that I DID read it before stating my opinion.

Photo Credit: http://www.onlinebanking.org.au/

I know this is my first review on my new blog. I know that it is negative. PR: REPS BE WARNED. I will actually state how I feel.

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