GETTING FIRED UP

It's an excitement that cannot be described.  You just have to live it.  Football is a way of life here in Tallahassee.  If you're not a Seminole football fan showing up on campus on Saturdays to tailgate and make the trek to Doak Campbell then you're in front of the TV rooting on the Noles.

To a true Nole fan, football means more than painted hash marks, jerseys and pads, refs calling bad plays, and touchdowns.  It means tailgating (to an extreme that you are the Publix Tailgater of the Week), visiting with old friends, making new ones, and rooting for any team except the Gators.  You bleed Garnet & Gold.  You live for the sound of the drums as the World-renowned Marching Chiefs queue up The Chop.  Falling asleep the night before the first home game is like a child trying to fall asleep on Christmas Eve.

It was during the 2011 football season that I began making themed cupcakes for each home game.  As we have done for years, we design the menu to honor our visiting opponents.  When Miami comes to town, we go Cuban.  When Maryland comes to town, we do "all things crab".  Food and football are a perfect paring.

On September 1, 2012, the 2012 football season kicked off in Tallahassee. We hosted the Murray State Racers from Kentucky for a 6pm kick off.  The first tents went up on our tailgate site before Noon.  We have a great spot and show up early to make sure we keep the spot. 

It's our fifth year at this site.  We've moved a few times, mostly when FSU decided to put a building on our "grassy knoll".  There are several factors that make a good tailgate spot: grass, parking, and access to power.  The grass to make it feel like we're communing in nature, parking to accommodate the many tailgaters, and power to fuel the two TVs, fans, and small appliances.  All the comforts of home.

In honor of our foes from Kentucky, I went in search of quintessential Blue Grass state food and drink fare.  I quickly decided on Mint Julep Cupcakes.  Nothing more Kentucky than horse racing and the Mint Julep is the signature of the Kentucky Derby.

There were many variations on a mint or Mint Julep cupcake.  I found a recipe that used simple ingredients, including Bourbon, of course.  I had most of the ingredients around the kitchen, except for the mint flavoring and the fresh mint for garnish.  Publix had what I needed.

The recipe had quite a bit of bourbon in the batter, where the alcohol would evaporate during baking, but it also had a small amount of bourbon in the frosting.  The kids would not be able to partake of those, so I decided to make another option.  I decided on a variation of the chocolate cream pie cupcakes: Oreo Cream Pie Cupcakes.  I found football shaped Oreos that would be perfect adornment to the little beauties.

On Friday afternoon, I set to baking.  I mixed up the batter and put the cupcakes in the oven before the kids came home.  (Pops took them to Kennedy's gymnastics class.)  I would be able to get the cupcakes done before they came home, so that we could have family pizza and movie night at home.

I was mixing the frosting, standing in the kitchen, but about 6 feet from the oven when a ball of flames burst from the oven!  Yes, the oven EXPLODED....TWICE.  The cup of whisky in the batter apparently hit its flash point and had to let off steam.  What a heart-stopping occurrence.  When it happened the second time, I pulled out the fire extinguisher, just in case.

Luckily, the cupcakes were almost done and the third explosion was not to be.  Whew.  About that time the kids walked in and did they get a charge hearing my story!!!  I am thankful they weren't around or that I wasn't in front of the oven when it flew open. 

Despite the harrowing events, the frosting turned out well, the cupcakes were amazing, and the finished product was adorable.  I think I'll try these cupcakes again, but not without my fire extinguisher handy.

The Oreo Cream Pie Cupcakes were nowhere near the trouble, in fact they were no trouble at all!  These gems had a bottom crust of crushed Oreos, the Vanilla Cupcake, chocolate pudding filling, and the Vanilla Pudding Frosting.  Big, beautiful treats!

At our tailgate site (aka "Tent City") on Saturday, the festivities did not disappoint.  Despite the humidity and heat, we all felt refreshed by being together again on campus.  The best part, as we all had hoped, the Seminoles handily defeated our Kentucky visitors.  The Seminole Nation is hopeful for a championship winning season and the first game fueled that excitement.

My journey through cupcakes has truly turned into an adventure.  Fire, fallen cupcakes, amazing accomplishments, and pure joy.  I hope this year's Seminole squad find their fire and create something amazing.

Angie

Now for the recipe...

Mint Julep Cupcakes

Ingredients:

·         1 c. butter

·         2 c. sugar

·         1 tsp. vanilla extract

·         1 tsp. mint extract

·         4 eggs

·         2 & 3/4 c. all purpose flour

·         3 tsp. baking powder

·         1 tsp. salt

·         1 c. milk

·         1 c. bourbon or whiskey

Directions:

·         Preheat the oven to 350 degrees F. 

·         Line two cupcake pans with paper liners (24 total).

·         In a small bowl, combine salt, baking powder, and 1 & 3/4 c. of flour.

·         In a large bowl, beat butter, sugar, eggs, and extracts until creamy.

·         Gradually beat in the flour mixture until just combined.

·         Add milk and bourbon to the batter.

·         Add remaining flour, but do not over mix.

·         Fill cupcake liners 2/3 full with the cupcake batter.

·         Bake for 25-30 mins. or until a toothpick inserted in the center of a cupcake comes out clean.

·         Let cupcakes cool in pans for 5 minutes, then transfer to wire racks to cool completely.

·         Top with Mint Julep Frosting.

·         Garnish with fresh sprigs of mint.

Makes 24 cupcakes.

  

Mint Julep Frosting

Ingredients:

·         1 c. (2 sticks) unsalted butter (softened)

·         4-6 c. sugar

·         1/2 tsp. mint extract

·         1 tbsp. bourbon or whiskey

·         1/4 c. milk

Directions:

·         In the bowl of a stand or electric mixer, mix butter until creamy and pale.

·         Add powdered sugar 1 c. at a time until the frosting is thick.

·         Add the extract, bourbon and 1 tbsp. of the milk at a time until the frosting is the desired consistency.  Add powdered sugar if the frosting is too soft.

Frosts 24 cupcakes.

THE NEXT CHAPTER

It is the start of week number 7 at my new job and my time has been marked with meeting lots of great new people, with learning and contributing to the mission of the agency each day, and unfortunately, with saying good bye.  A long time employee earned her much-deserved retirement. 

Her send-off was at a local restaurant and lots of current and former co-workers showed up to wish her well.  She received tokens of appreciation and shared her gratitude for her friends she was fortunate enough to spend more hours with each day than her family.

When we had a date set for the party, I offered to make cupcakes.  I emailed her husband to find out what her favorite flavors were.  He quickly replied "chocolate".  Chocolate, huh?  So many variations on the theme of chocolate.

It took me a few days of thought to come to what I would do.  Chocolate and peanut butter are a natural.  But what else?  Pretzels!! 

I looked online for inspiration and found a recipe that called for creating a layer/crust of chocolate and pretzels on the bottom of the cupcake.  That would be a nice surprise.  I decided to use the cake recipe from my Maryland turtle cupcakes and the peanut butter buttercream frosting I used a while back.  For decoration, a simple, chocolate-covered pretzel.  The components were set. 

I didn't want to stop at one flavor.  There are some in our office that cannot eat chocolate (that would be awful).  I looked and searched and came across a recipe for orange dreamsicle cupcakes.  That would be nice.  The recipe had fresh oranges, buttermilk, and the frosting was an orange buttercream swirled with marshmallow cream.  Yum...

Now to bake...

I spent most of my quiet Sunday baking.  The kids were away and Phil was at work.  I quickly finished up the cupcakes and was able to run some errands before I came back to finish the task of frosting and decorating.  The chocolate cupcakes were gorgeous.  Perfect frosting.  Perfect cupcakes.  Real works of art.

The orange cupcakes were another story.  The cupcakes came out well.  They rose perfectly and were golden.  The frosting was a mess.  It tasted wonderful, but apparently, I did not make it thick enough.  When I frosted the cupcakes, the frosting either pooled up or slid off.  Awful.  Awful I say.  I was embarrassed.  But with my 'glass half-full' attitude I was sure that I could salvage them after the frosting thickened in the fridge.

I didn't get that chance.  I went to take the cupcakes out of the fridge and the box hit the floor and so did the cupcakes.  Frosting and smashed cakes splatted in front of the fridge.  I could have cried.

After a few hours of self pity (and some of Mom's consolatory spaghetti), I set back to baking to make another batch.  I did not have enough ingredients for second batch of the orange cupcakes, but I did have enough to make Apple Pie Cupcakes with Caramel Buttercream Frosting.

After the kids went to bed, I baked the cupcakes, cooked the filling, and whipped up the frosting.  Crisis averted.

The cupcakes were a hit at work.  Not all of the 4 dozen were consumed at the restaurant, but they didn't make it past 5:00pm.  It was a split as to what the favorite flavor was, but it was a consensus I should be on Cupcake Wars.  Maybe someday, but for now, my Cupcake Adventure is limited to my own kitchen.

For me, retirement is such a long way off.  I can only imagine how exciting and scary it must be for anyone standing on the edge looking back at their dedicated years of service and forward to the unexpected and unknown.  I am pretty sure my retirement is known.  Just like I knew since I was playing bank with my cousin Beth in my grandmother's living room that I would work with money and "count" things, I know that in retirement I'll open a bakery.  Until then, let the adventure continue.

Angie

Now for the recipe...

Chocolate Peanut Butter Pretzel Cupcakes:

1.  Chocolate Cupcakes
For the base of the cupcake, melt 1 bag (16 oz.) of semi-sweet chocolate chips and stir in 1 c. of crushed pretzels.  Press 1 tsp. of the mixture into the base of the paper cups.  Fill the cups with batter almost full.  This cupcake does not rise much.
2. Peanut Butter Buttercream Frosting (below)
3. Garnish with Chocolate Covered Pretzels

Peanut Butter Buttercream Frosting

Ingredients:

• 1 c. unsalted butter (2 sticks), softened
• 4 c. confectioners sugar
• 1 tsp. vanilla extract
• 3 tbsp. heavy whipping cream
• 1/2 c. peanut butter

Directions:

• Cream butter on low speed until creamy.
• Add sugar 1 c. at a time until blended.
• Add vanilla and heavy cream and mix until blended and creamy.
• Beat in peanut butter until creamy.

Frosts about 24 cupcakes.



DOWN HILL SLIDE

The heat of this summer has been trying.  We've been blessed with the rain but the heat has not been our friend.

The days have flown by.  It seems like just yesterday that the kids were having their end-of-the year parties and looking forward to their summer travels.

In early August, thoughts quickly turn to back-to-school and football season.  My friend Ruth's birthday each year brings an opportunity for everyone to celebrate the coming of the end of summer and the much-anticipated football season. 

Ruth always plans a party where everyone else is the guest of honor, but her.  She invites all the kids, puts Mike to work at the grill, and sets up the slip-in-slide.  She has the perfect slope to her yard for sliding, but for extra viscosity, a couple of bottles of dish soap make for killer speed!

When we got the invitation, I signed up to bring my Asian Cole Slaw.  Of course, I decided to make a special batch of cupcakes for the celebration.  Not being ready to move away from the vanilla pudding cupcakes, I considered variations on the theme....chocolate!!!  A chocolate cream pie cupcake!!!  Instead of banana pudding filling, I made chocolate pudding.  Instead of the vanilla wafer cookie bottom, I made a graham cracker crust.

After a morning of baking and other chores, the kids and I headed to the party in the afternoon.  We enjoyed visiting with everyone and feasting on Mike's hamburgers and hotdogs.  Ruth had a great time playing hostess and even took a turn at the slide herself.  We all had a great time and no one left hungry!

The food, the sliding, and the cupcakes were a hit with the party-goers.  The leftovers I brought to Mom's on Sunday afternoon for swimming after church.  My cousin Nathan, his wife Jennifer, and their sweet, cute son Mason came and swam, too.  Mom found her new favorite cupcake!  She just thought it was the Banana Pudding Cupcakes. :)

When I was young, the Summer never seemed to end.  The days were lazy, and the heat endless.  As I have aged, I swear that time has sped up.  I cannot possibly be 41 and it cannot possibly 2012: the calendar must be wrong.  One good thing about having lived for approximately 15,000 days (I REALLY feel old now) is that I have come to terms with the fact that I cannot change many things: I can only change me.  Be a better person each day.  Do the right thing when no one is looking.  Say please and thank you.


Thank you for taking the adventure with me...

Angie


Now for the recipe...

Chocolate Cream Pie Cupcakes:

1. Graham Cracker Crust (below)
2. Banana Pudding Cupcake Recipe (with chocolate pudding instead of banana)
3. Vanilla Pudding Frosting (sprinkle with chocolate chips and graham cracker crumbs)

Graham Cracker Crust

Ingredients:

·         1& ½ c. graham cracker crumbs

·         1/4 c. sugar

·         5 & 1/3 tbsp. (1/3 c.) unsalted butter, melted

Directions:

·         In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.

·         Drop about 1 tbsp. of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: the bottom of a squeeze bottle or shot glass works very well.)

·         Bake for 5 minutes.

·         Remove from the oven and maintain the oven temperature.

TAKE THE PARTY WITH YOU

Mom turned 62 this year!  She'll be mortified to read that I'm telling her age, but every year is to be celebrated.  Aunt Mary insisted! 

In lieu of a big party, Heather and I decided we should go out so Mom could be served instead of trying to plan the party.  She chose Macaroni Grill.  We'd stuff ourselves silly with bread, wine, and italian food and top it off with cupcakes!!

I asked Mom what flavor and since she was still salivating from the Banana Pudding Cupcakes from earlier in the week, she suggested a twist on those: peaches!  Wonderful idea!  Peaches are the perfect taste of summer and would pair perfectly with the vanilla in the cupcakes.

In search of the right peach filling, I hit the internet.  Something similar to a pie filling, but not too sweet.  The cupcake and frosting offer the sweetener.  I found a few that could work.

I whipped up the cupcakes, the filling, and the frosting in the morning / afternoon.  I made the standard cupcake and frosting recipe.  For the filling, I worked from the recipes I found, but improvised a bit.  It turned out well!  Just right.

Not long before I needed to start getting cleaned up for dinner, I finished up the assembly of the beauties and headed to the shower.  They needed an hour or so in the fridge.

We showed up at the restaurant at 7pm and walked right in (I love restaurants that take reservations).  The heads turned as I walked in with the double-layered, polka-dotted, cupcake carrier. 

As expected, we all ate wwwwaaaayyyyy too much!  But we still saved some room for a cupcake.  As I handed out cupcakes around the table, I could feel the stares from the wait staff.  Of course there was plenty to share....

The birthday girl, the guests at the table, AND all the wait staff really enjoyed the goodies.  Another keeper!  I call these Vanilla-Peach Dream Cupcakes.  What we didn't eat around the table, I sent home with everyone, INCLUDING the wait staff. 

My Mom has always taught me to be generous and share what with others.  Cupcakes are for sharing.

Angie

Now for the recipe...

Vanilla-Peach Dream Cupcakes:

1. Vanilla Cupcake Recipe
2. Peach Filling (below)
3. Vanilla Pudding Frosting

Peach Filling

Ingredients:

·         2 c. fresh or frozen peaches

·         1 tbsp. sugar

·         1 tbsp. cornstarch

·         2 tbsp. water

·         1 tsp. ground cinnamon

·         1 tsp. brown sugar

Directions:

·         Place small saucepan on the stovetop and put on medium heat.  Put peaches and sugar in and bring to slight boil.

·         In a separate small bowl, mix the cornstarch and water until no lumps.

·         Add cornstarch mixture, cinnamon and brown sugar to the pan and keep on medium-low heat for about 1 minute or until desired thickness.

·         Cool completely.

·         Coarsely chop mixture to remove large chunks.

Fills approximately 24 cupcakes.

IT'S A KEEPER!

Sometimes you just hit upon a recipe that becomes an instant favorite.  The kids had been on a two-week vacation to my Dad's and Phillip was working.  Naturally, my mind wandered into cupcakes.

I had been on a kick recently making traditional southern favorites in the form of a cupcake (Red Velvet and Sour Cream Pound Cake) so I pondered other southern favorites.  Banana Pudding is one of my favorite desserts that's not a pie, cake, or cupcake.  It would make a perfect cupcake.

I searched online for a recipe.  There were lots of beautiful cupcakes, but not quite what I wanted.  I found a great recipe that had an interesting frosting: whipped cream, cream cheese and french vanilla pudding.  My mouth was watering already.  It also called for using vanilla wafer cookies in the bottom of the cupcakes and as garnish.  Perfect.

The cupcake recipe was not quite what I was hoping for.  The cupcake itself needed to be extra "vanilly" (I know it's not a real word, but it gets the point across).  Something special.  I kept looking and found a vanilla cake recipe with buttermilk.  Having baked extensively with buttermilk recently, I am a fan.  To integrate the banana pudding theme, I decided I would add french vanilla pudding to the mix.  Buttermilk AND pudding.  Need I say more?

I set to baking on Sunday after church.  I had the house to myself (except for the dog and cat).  I love baking in my own zone.  Just me, my thoughts, and my own pace.

I mixed up the batter and it turned out to be quite thick.  The pudding and the buttermilk make it more creamy even before they're baked.

While they were baking, I mixed up the Banana Pudding Filling and the Vanilla Pudding Frosting so they could chill and set up in the refrigerator for a few hours. 

I made a tweak to the frosting recipe I found online.  It called for a tub of Cool Whip.  Instead of the pre-made whipped cream, I made the homemade whipped cream I had used many times before.  The vanilla and the incredible flavor of the made-from-scratch whipped cream would make the frosting extra special. 

From the taste test I did on the finished product, it was definitely EXTRA SPECIAL!!!  What a find!  I knew immediately this would become a favorite for me.

The frosting recipe has a bonus on top of the flavor.  It's very easy to mix up.  Except for the whipped cream itself, there is no mixer required.  It does require the time in the refrigerator to help it set up before it takes its perch on the cupcake, but if you have time to make it ahead, it's worth it.

The beauties hot out of the oven smelled so wonderful.  To touch, they were spongy and to just gaze at them, they glistened.

When the cupcakes cooled fully, I cored out the centers.  Not a lot of cupcake was removed, just enough to hold about a teaspoon of the pudding.  The pudding recipe does not make a lot, but will fill about a teaspoon-sized hole.

After I filled with the pudding, I sprinkled more crumbled vanilla wafers for extra texture.

Finally, after much waiting, the frosting met the cupcakes.  They were a thing of beauty.  A thing of great joy. 

I had no event planned or purpose for making the cupcakes.  These were for sharing.  I started with Mom and Bill.  They loved them!  "The best cupcakes you have made so far."  What a glowing endorsement. 

After setting aside a few for Phillip, on Monday, I took the rest to work.  It was only the beginning of my second week, but it wasn't too early to share with my new work family.  They devoured them in about 30 minutes.  Next time, I will need to make a double batch.

Phillip finally enjoyed one on Monday after a long day of work.  At first, I would have sworn his reaction was due to the delirium of a long few days at work, but cupcake after cupcake over the next few days, he still had the same expression on his face.  It was one of pure ecstasy.  I call it "cupcake crack". 

I am so excited to find something that I know will be with me for many years, even if it is a recipe.  It's kind of like finding a good friend.  You just know when you meet them that they'll be with you for many years.  I have many, many special friends in my life that I am happy to say have been in my life for many years.  Like this recipe, I may not lay my eyes on them each day, but I know that they are there when I need them.

Angie

Now for the recipe...

Banana Pudding Cupcakes

Ingredients:

Banana Pudding Filling:

·         1 small box Banana Cream Instant Pudding

·         1 & 3/4 c. cold milk

·         1/2 c. vanilla wafer cookies, chopped

Vanilla Cupcakes:

·         2 & 1/2 c. cake flour

·         2 & 1/2 tsp. baking powder

·         1 tsp. baking soda

·         1 tsp. salt

·         1 small box of French Vanilla Instant Pudding

·         4 eggs

·         1 & 1/2 c. sugar

·         1 tbsp. pure vanilla extract

·         1 c. vegetable oil

·         1 c. buttermilk

·         1/4 c. vanilla wafer cookies, chopped

Directions:

Banana Pudding Filling:

·         In a medium bowl, whisk together cold milk and banana pudding mix until thick.

·         Chill in refrigerator for at least one hour.

·         After the pudding has set, stir in vanilla wafers.

Vanilla Cupcakes:

·         Preheat the oven to 350 degrees F. 

·         Line two cupcake pans with paper liners (24 total).

·         In a medium bowl, sift together cake flour, baking powder, baking soda, salt, and pudding.  Stir together with whisk, and set aside.

·         In the bowl of an electric mixer, add eggs and beat 10-20 seconds.

·         Add sugar and continue to beat on medium speed about 30 seconds.

·         Add vanilla and oil, beat.

·         Reduce speed to low and slowly add flour mixture and milk alternating until all is incorporated.

·         Fill cupcake liners 2/3 full with the cupcake batter.

·         Bake for 12-14 mins. or until a toothpick inserted in the center of a cupcake comes out clean.

·         Let cupcakes cool in pans for 5 minutes, then transfer to wire racks to cool completely.

·         Core and fill with Banana Pudding Filling.

·         Sprinkle with chopped vanilla wafers.

·         Top with Vanilla Pudding Frosting.

Makes 24 cupcakes.

Vanilla Pudding Frosting

Ingredients:

·         1 & 1/2 c. heavy whipping cream

·         1 c. sugar

·         1 tsp. vanilla

·         1 c. cold milk

·         1 small box French Vanilla Instant Pudding

·         1/3 c. powdered sugar

·         1 tsp. salt

·         4 oz. whipped cream cheese

Directions:

·         In the bowl of a stand or electric mixer, add heavy cream, sugar and vanilla.  Mix on medium to medium-high speed until thick.

·         Place whipped cream into the refrigerator to chill as the remaining ingredients are mixed.

·         In a large bowl, whisk together milk, pudding, and powdered sugar until thick and smooth.  (You do not need to use the mixer for this.)

·         Whisk in cream cheese until fully blended.

·         Fold in whipped cream.

·         Place in the refrigerator for an hour to firm prior to use.

Frosts 24 cupcakes.