Cream Cheese Cupcake Recipe

Happy Easter!
 I hope you are all having a wonderful time with friends and family!
Today I wanted to share a favorite cupcake recipe of mine. I originally posted it April of 2011, but I knew some of you have been asking for it, so here you go!

 Approx. 50-60 mini  or 24-30 standard cupcakes.

 Ingredients:

• 1/2 C sweet cream butter - room temp.
• 1 C sugar
• 1 1/2 C cake flour ( found in any generic grocery store)
• 1 egg
• 1/2 C buttermilk
• 1/2 t. salt
• 1 t baking soda
• 1 1/2 t vanilla extract
• 1/2 C *hot* water

C = Cup, t = teaspoon, T = Tablespoon

Directions:
If your butter will not warm to room temp. maybe its a cold rainy day and you are not yet ready to turn on the heat...you can gently nuke the butter in the microwave, just till softened.

Preheat oven 350* and set out mini cupcake lined pans.

• Cream butter and sugar.
• Individually- add the egg, buttermilk, vanilla extract, salt, baking soda.
• Add the flour- 1/2 C at a time until blended.
• Add *hot* water last, then blend until smooth.

 Use a ladle to spoon the batter into a measuring cup
 

Pour into each liner at least 3/4 way full. Wipe up any drips so they don't fill the house with a burnt smell while baking.
 

This photo shows my old oven. My new oven has a convection feature so I can utilize both racks if needed. :)

You should be able to fit at least two full sheets on one rack in your oven.
 

 Bake 20-25 minutes or until golden brown and a tooth pick inserted in the center comes out clean.

Now for the Frosting.
You say you don't like cream cheese, but I guarantee you'll love these!
Ingredients:

• 8 oz. cream cheese (room temp.)
• 2 1/2 C powdered sugar
• 2 T heavy cream (room temp.)
• 1 T vanilla extract

Directions:
Using your hand held or stand alone mixer-
Mix cream cheese and powdered sugar on low until blended.
 It may be chunky- this is OK.
Add remaining ingredients one at a time.
Mix at high speed until fluffy.
Chill in fridge for a bit (1 hour) before using on cooled cupcakes.
* The secret to delicious cupcakes is a heavy hand when applying the frosting and a even heavier hand when adding the sprinkles! :)

Decorate  and ENJOY!

Mini Recipe Books

I made some recipe books for friends and family. They contain some of my most enjoyed cookies and appetizers from when I host monthly craft events. You can see some of the recipe's here.
:)

Designers Craft Challenge- A Thank You Gift Idea

 Hi everyone, so nice to see you again! This month for The Designer Crafts Challenge group, the theme is thankful gifts. Now that cooler weather is happening upon most of us, I thought it would be nice to make up some "Spiced Lemon Friendship Tea" to share. This is a favorite mix I've had for along time and thought you might like it as well!

The Perfect Summer Snack!

Home grown cucumber (if possible) sliced 1/4" thick
A sprinkle of salt onto each slice
Then a bit of this new seasoning by McCormick.
It has just the right amount of dried lime, chili pepper, garlic and lemon.
Makes the perfect summer time snack!
Yum!
What's your favorite summertime treat?

~ Michelle Frae Cummings

Oven - Roasted Cauliflower. Mmmm!

My crave for oven roasted Cauliflower started during cub scout day camp when one of the den Mothers raved about it during lunch. Since then, I began to obsess about it, salivating at the mere thought of the oven roasted flavor until I spotted some at the market, to which I promptly grabbed a few heads.
I searched many recipes , books and online, till I had the basic gist of how to roast them myself.
Here is my recipe. I hope you enjoy it as much as Dyllan and I did. He had 2 helpings!

Ingredients:

• 2 Cauliflower heads, trimmed and cut into fairly small pieces
• 1/3 C. Olive oil
• 2-3 fresh garlic cloves
• Juice of 1 Lemon
• 2 teaspoons of ground sea salt (about 4 grinds) or table salt according to taste...
• a few grinds of coarse black pepper
• Grated Parmesan cheese, fresh or store bought.
• Oven proof dish, aluminum foil.

Directions:

• Preheat oven to 500 degrees F.
• Place cauliflower in oven proof dish.
• Drizzle olive oil over cauliflower, try to get most pieces.
• Add minced garlic. This can be done by hand or with a garlic press.
• Drizzle with lemon juice.
• Sprinkle cauliflower with salt and cracker pepper.

To easily remove the skins of the garlic, simply chop off the end of each clove. Then using the flat part of your knife, closest to the handle, lay on top of the clove...

...and press down with your palm. If you are new to this technique, please use a wider knife like a chopping blade for your safety.

See how you can easily remove the skins?

If your lemon is thin skinned and hard, nuke it in the microwave for 10 seconds.
To get the juices flowing inside before cutting, you can also roll it on a hard surface with your palm, pushing down as you roll.
How you get the juice out of your lemon is up to you.
There are scores of devices out there. Just be sure to discard the seeds.
If you like extra lemon flavor, you can add the pulp to the dish, just put it near the bottom so it does not burn.
Chop up the rind when done and throw into your garbage disposal.

Don't mix just yet. Cover with the foil and place in the oven.
Takes approximately 15-30 m to roast depending on your cauliflower piece sizes.
After 10 minutes, take out and stir to ensure a even coating of oil and flavor.

Do this every 10 minutes till cauliflower is a golden yellow and looks slightly browned.
Scatter as little or as much of Parmesan cheese as desired and serve immediately.

Enjoy!

Red, White & Blue Jello!

You may have seen me post this once before, but I just had to re-share it once again! It's the best festive Jello recipe and is my post for today and tomorrows tutorial. Enjoy!

Not only is it fun to make, bit it looks so pretty when you cut it up! You can use any flavor, I chose strawberry and blue raspberry along with the sweetened condensed milk for the white layer…which ads a nice contrast and a delicious taste!

For each colored layer you’ll need:

• 1 -3 ounce package of gelatin flavored powered mix
• 1 package of unflavored gelatin
• 1 cup of boiling water

Starting with the first color, mix it with it’s 1 cup of hot water. Carefully sprinkle it with the plain packet of gelatin. After about a minute blend the two. If you just dump the plain packet into the pre-made mixture with hot water. it will clump up and be hard to blend.
Set this aside to come to room temperature while you start on the next color.

For the White layer

• 1-14 ounce can of sweetened condensed milk
• 4 packs of unflavored gelatin
• 2 cups of boiling water

In a separate bowl, pour in the boiling water then sprinkle the plain gelatin over it till it becomes absorbed.
Blend. Then add the milk.

Once all your colors have come to about room temperature, you can begin layering. Select your dish and make sure it’s clean. You can use a flat Pyrex dish and have the dessert be cut up into gelatin squares, or use a decorative mold like the copper ones I collect. Either way, add a thin layer of non-stick baking spray to the pan. Be sure to also find a flat spot in your fridge prior to making the layers!

To layer:
It takes approximately 7-10 minutes between layers to set. Pour in first layer. Refrigerate till firm. Not sure if it’s firm? You can do the “tilt” test. Tilt your dish to see if the gelatin needs to set a while longer, try to refrain from poking your gelatin with your finger or you’ll have odd holes in your dessert.
If you are a perfectionist, you might want to keep a list of each color as you add it. While you are waiting for your dessert to set up, the remaining stuff might firm up a bit, you can always nuke it in the microwave for a few seconds to keep it runny.
When you have completed all your layers and the dessert has rested in your fridge for at least 30 more minutes, then you can bring it out to serve. If using a mold, run warm water quickly over the bottom and then lay a plate over the top and quickly flip dessert over onto plate. You should hear a “sucking” sound as it releases from the mold. If you are using a flat dish, quickly run warm water over the bottom then cut with a knife and use your fingers to pry up cut squares.

Ta Da!

Happy 4th of July !

A Perfect Memorial Day - S'mores Cake!

We did not do our annual beach BBQ party this year because many friends were out of town or getting ready to move and the weather here in Southern California has been down right windy and chilly! Yesterday we went to a friends house and I was asked to bring a dessert. Usually I make cupcakes but I wanted something that was easy and no fuss, yet still delicious. So I googled, "easy chocolate cake", and found Hershey's Perfectly Chocolate Cake.
If you are a seasoned baker like me, you may find your self re-reading some of the measurements of the ingredients, because they almost didn't make sense.
But They worked. The last ingredient was to add 1C of boiling hot water to the batter, which they warned would make it thin. More like hot chocolate thin. I was a little dubious when I set the pan in the oven to bake and had to rotate the pan plus extend the baking time till the center was solid and a tooth pick came out clean.
Other than that, I was very happy with this recipe. :)
For the S'mores topping, which I totally added on at the last minute, you will need:

1. package of graham crackers
2. package of mini marshmallows
3. 1 Cup mini chocolate chips
4. 1/2 of the cake frosting

So go ahead and make the frosting that is with the cake recipe. Put aside 1/2 of the frosting in a small microwave safe dish. Use the other bit of frosting to spread on the cooled cake.
Put some crackers in a cereal bowl and use the bottom of a hard cup, plastic or glass to grind the crackers up. I used about 1/2 the package.
Don't worry if you have some little pieces in the bowl.
Use your hand to sprinkle the crumbs onto the frosted cake.
Melt your frosting in the microwave, about 20 seconds and use a spatula to drizzle about 3/4 of the frosting onto the crumbs.
I used almost all of 1 package of mini marshmallows on the cake. Pressing them down into the frosting and covering any opening. The amount you use is up to you. Now if I had one of those brule' torches, I would have lightly torched the top of the mallows, but I did not.
So I drizzled the rest of the frosting on top of the mallows and sprinkled the mini chocolate chips.
Next time, I might put this in a broiler for a few minutes to melt the mallows a bit before serving.
Ether way, the cake was a hit! Not to sweet as I feared (with all the extra's), but just right. The chocolate cake was the moistest I have ever had and I am sure I'll be making the cake again, with or with out the S'mores.
Happy Memorial Day weekend!

"Everyday (Happy Feeling) Cupcakes!"

Because this months Tuesday Tutorial theme is Spring/Easter, I thought I'd start off with a (mini) cupcake recipe. Not just any recipe but the same cupcake recipe my friends beg me to make for every event! The reason I call this my "Everyday (Happy Feeling) Cupcakes" is because that is just what they are. Mini- Happy delights! You can decorate them up for any occasion, but really...you can also have them everyday. :) Great with a spot of tea!
So lets gets started, shall we?
Approx. 50-60 mini cupcakes. Just right for sharing and having "Happy Un-Birthday" Parties!

Ingredients:

• 1/2 C sweet cream butter - room temp.
• 1 C sugar
• 1 1/2 C cake flour ( found in any generic grocery store)
• 1 egg
• 1/2 C buttermilk
• 1/2 t. salt
• 1 t baking soda
• 1 1/2 t vanilla extract
• 1/2 C *hot* water

C = Cup, t = teaspoon, T = Tablespoon

Directions:
Note* I don't have a stand alone mixer. I want one but I don't have one. So I usually use a plain hand held electric mixer which works just fine for this recipe. Also because of the simplicity of this recipe, if your butter will not warm to room temp. maybe its a cold rainy day and you are not yet ready to turn on the heat...you can gently nuke the butter in the microwave, just till softened and use a strong whisk to cream the butter and sugar. - like I did when my hand held was acting wonky.

Preheat oven 350* and set out mini cupcake lined pans.

• Cream butter and sugar.
• Individually- add the egg, buttermilk, vanilla extract, salt, baking soda.
• Add the flour- 1/2 C at a time until blended.
• Add *hot* water last, then blend until smooth.

Use a ladle to spoon the batter into a measuring cup

And pour into each liner at least 3/4 way full. Wipe up any drips so they don't fill the house with a burnt smell while baking.

You should be able to fit at least two full sheets on one rack in your oven.

Bake 20-25 minutes or until golden brown and a tooth pick comes out clean.

Now for the Frosting.
You say you don't like cream cheese, but I guarantee you'll love these!
Ingredients:

• 8 oz. cream cheese (room temp.)
• 2 1/2 C powdered sugar
• 2 T heavy cream (room temp.)
• 1 T vanilla extract

Directions:
Using your hand held or stand alone mixer-
Mix cream cheese and powdered sugar on low until blended. It may be chunky- this is OK.
Add remaining ingredients one at a time.
Mix at high speed until fluffy.
Chill in fridge for a bit (1 hour) before using on cooled cupcakes.
* The secret to delicious cupcakes is a heavy hand when applying the frosting and a even heavier hand when adding the sprinkles! :)
Decorate. and ENJOY!

Don't those look scrumptious? I bet you could not eat just one!

Yum!
For this week giveaway, I'll be making some "Spring" cupcake picks for the (winner) to decorate their own cupcakes with. Every Tuesday I'll show case a tutorial for Spring/ Easter. On the 1st Tuesday of the following month, I will pick a winner.
The winner will receive ALL 4 projects made from the previous month.
( Please leave your e-mail address in comments or make sure your blog sign in is not private, If I can't reach you easily...you can't win)
~ You still have time to win last months goodies! I will pick a winner before the end of today!
( Just visit and comment on any of my SteamPunk post- see right of blog--->)
Thanks, and good luck!
~Michelle Cummings

Easy as 1 2 3 - Roasted Salmon

We love Salmon.
So much in fact we eat it every other week.
Sale or not.
Not only is it good for you, but it tastes Wonderful! Hot or cold.
Easy as 1 2 3, here is how to roast Salmon.
Preheat oven to 450*
Line a large rimmed cookie sheet with parchment paper.
Lay your salmon on the sheet. (I buy ours pre-boned)
If the Salmon is two long, cut it in half and place it as I did here.

Sprinkle your Salmon with coarse kosher salt.
As much or as little as you like.
Sometimes I put extra near the tail so it can crisp up in the baking for a salty snack.

Roast until opaque throughout. About 15 minutes.
If you are not sure, pull sheet out of oven
and use a fork to break apart salmon to check for completion.
Feel free to put sheet back in oven a for a couple minutes longer.
When done, turn off oven and pull out baking sheet.
Serve with salad or eat alone.

I like to also put tartar sauce on top, store bought or homemade.

Here is my personal recipe, easy to make in a pinch!
1 Cup mayo
2 Tablespoons dill relish
1 teaspoon sugar
a couple of grinds of fresh pepper
Juice of one lime
Combine all ingredients together in a bowl.

• Refrigerate for at least a 1/2 hour.
• Enjoy!

A Practical Magic Blog Party

This movie is quite possibly one of my favorite movies because it reminds ME
that it is OK to embrace our "inner" witch!
I love it for setting, the house, the wonderful cast and the lovely spells and potions.
So I have put together a few fun things for you that remind me of this movie....

Witch Hat Cookies
you will need:
fudge striped keebler cookies
piped green icing
Hershey kisses (unwrapped)

1. place cookies - chocolate coated side -up
2. pipe a little icing in the center of each cookie
3. affix chocolate kiss
4. pipe icing around seam of kiss,then make the bow
5. devour

(free witch clip art for you)

(free candelabra clip art for you too!)

I think all witches are beautiful...don't you?

(free tea cup clip art for you)

Delightful Ghost Treats
(because all witches need a satisfying snack while working on spells!)
You will need:
fresh baked brownies
large marshmallows
can-o-white frosting
piped black icing

1. place your brownies on a wire cooling rack with something underneath to catch drips
2. dab a bit of the white icing in the center of each brownie
3. place one marshmallow on icing
4. with a spatula, transfer 1/2 of the can-o-white icing to a microwave safe measuring cup.
5. nuke icing at 10 second intervals, stirring each time till it is hot and liquidfied
6. gently and slowly drizzel icing over each marshmallow, starting at the top, drizzle in a circle so that the icing drizzles down, coating the sides and pools on the brownie.
7. use of remaining frosting
8. let cool completely
9. with black icing, pipe black eyes on each ghost
10. be a "nice" little witch and share with your friends... ;)

(free clip art for you)

Thank you for coming to my
Practical Magic Blog Party!
Please fly on over and see what all the other witches are brewing up!