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.

HOME IS WHERE THE HEART IS

Nothing reminds me more of being from the South than Sour Cream Pound Cake.  That's why when our church's annual homecoming celebration was announced, the logical choice for a cupcake was the southern staple.

I immediately went online to find a good recipe.  I quickly found one that seemed simple but with the right flavors.  Sour cream?  Check.  Buttermilk?  Check. 

My next question was what to top them with.  Whipped cream?  Fruit?  Leave them plain?  With a base like sour cream pound cake, the options were endless.

I decided to fill them with a lemon curd and top them with the new Lemon-Orange Buttercream frosting I found while we were in Maryland.  For the sake of time, instead of making the lemon curd from scratch, I knew I would need to use a pre-made product.  I had used the Dickinson's Lemon Curd before.  Very, very good.  Strong, smooth flavor.

Several weeks before, Lori, Lorna and I had made plans to go to Atlanta this same weekend.  I would need to make the cupcakes during the week and send them with Phillip to church on Sunday.  Thursday evening, I mixed up the cupcakes and the frosting and had them ready to go for Sunday.

In hind sight, I should have left the cupcakes in a few more minutes, but they were good no matter.  They were softer in the middle than a traditional pound cake, but the right texture for a cupcake.  With a few more minutes in the oven, they would have been just a little firmer and more pound cake like.  It is just a matter of preference, for sure.

After they cooled, I hollowed out the centers and filled them with the curd.  The cupcake recipe made about 36 cupcakes, so it took two 10 oz. jars of the lemon curd to do the job.  If you've not used a pre-made lemon curd, I have a time-saving tip for you.  At my Publix, the curd is located with the jams and jellies.  That tip may save you a few minutes of searching the aisles.

The Lemon-Orange Buttercream frosting recipe only covered 24 cupcakes.  Luckily, I had some Cream Cheese Frosting left over and was able to frost the remaining cupcakes.  They were good both ways!!!

The cupcakes made their way to the church homecoming and to Atlanta.  Thanks to my sweet husband for representing our family and for going the extra mile for homecoming.  Thanks to my friends for a weekend full of smiles and laughs.

I feel blessed to have such a wonderful circle of family and friends both near and far.  Being able to travel and see new things is exciting, but coming home to the ones you love is by far the best feeling.

Angie

Now for the recipe...

Sour Cream Pound Cake Cupcakes

Ingredients:

·         1/2 c. butter

·         8 oz. package cream cheese, softened

·         2 c. sugar

·         4 large eggs

·         1 tsp. vanilla extract

·         3 c. all-purpose flour

·         1 tsp. baking powder

·         1/2 tsp. baking soda

·         1/2 tsp. salt

·         8 oz. sour cream

Directions:

·         Preheat the oven to 350 degrees F. 

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

·         Beat butter and cream cheese at medium speed with an electric mixer until creamy.

·         Beat in sugar until light and fluffy.

·         Add eggs, 1 at a time, beating until blended after each addition.

·         Stir in vanilla.

·         Combine flour and next three ingredients.

·         Gradually add butter mixture alternately with sour cream, beating until blended.

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

·         Bake for 13-15 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 desired ingredients.

·         Top with desired frosting.

Makes 24-36 cupcakes.



PLAY TO WIN

On the second Tuesday of each month, twelve busy, professional women take time away from their family and hectic schedules to gather together for a home-cooked meal and an evening of fun and laughter.  Oh yes, and to play Bunco, too.

Our Bunco group has been together for many years.  Long before I joined.  Tina, Susan, and Pat have been part of the group since the beginning.  During the group's tenure, there have been many different members (aka "perms").  For the last year or better we've been playing with more substitutes (aka "subs") than perms.  Fortunately, we've been able to get enough subs to play each month, but for the perms it does mean more frequent hosting.  (The theory of Bunco is twelve members, each hosts once per year.)

This month's Bunco was at my house.  It was also April's last Bunco.  Sadly, she and Robin were moving to Texas at the end of the week.  It was a bitter sweet evening for us all.  We looked forward to gathering, but knew that when it was over it would be the last time we'd see April for a while.  Thanks to April for taking time from her packing to be with us.

You can imagine that some months, not everyone can be available to attend Bunco.  As happens, schedules sometimes get conflicted.  This night, mine was in a big conflict.  In addition to hosting Bunco, I had to be at the parent information meeting to learn about what to expect this season as Mack undertakes his first year in pee wee football.  I sure wish I spent more time perfecting that "being in two places at one time" machine.  Oh well.  We found an extra sub, so that there were a full twelve playing.  Thanks to Lorna, Linny, Judy, Heather, Lori, and Jennifer for subbing.

For the meal, I made a big pan of lasagna (Thanks, Mom for the sauce!), Asian Coleslaw, my version of Bubble Bread, and of course CUPCAKES!  I decided on the Apple Pie Cupcakes, but with a twist.  I picked up a dozen small canning jars.  I've wanted to bake cupcakes in jars and this was a good reason.

I made the same recipe as I had in Maryland for the Robertson Pool Party, but instead of filling cupcake papers, I filled the jars.  Not having baked with the jars before, I only filled them about 1/2 full, hoping as they rose during baking that there would be enough space for the frosting.  The recipe made 12 servings, so there was a bit more to enjoy than a regular cupcake.

The cupcakes turned out great and the evening turned out to be a success.  I was able to attend the parent meeting and still make it back to Bunco during the third round (there are four in total).  What a rewarding day.  With some juggling I was able to meet all my obligations and still have fun.

It's a strong sense of commitment and obligation that I hope Mack gets from his time playing football.  I hope for both of my children that they grow up to be responsible and reliable.  That their family and friends know that they can count on them to follow through on their commitments.  That they know they can count on me.

Angie