third floor please

No Lovin' in the Oven

My poor oven kicked the bucket two weeks ago. The stove stop is still ticking, and the broiler is also still in the game. Its just the baking element that just wont work. (even after I climbed in and tinkered with it- it still wont breathe sweet life into any raw cookie dough I put in there)

While I was feeling quite blue and wallowing in my baking sorrows, down

trodden as I would not be able to compete in this months IRON CUPCAKE CHALLENGE, it was my mom that gave me new hope. Mom called and said "microwave". Really? The microwave for delicate sweet little cuppie cakes? Why not!

This recipe was one my mom used in the early 80's when we lived in the keys and no one ever wanted to turn on their oven. I made a few tweaks and additions and I think it turned out quite well. I made them in cupcake form and in cake cup form. Yes cake cup!

Cranberry Cupcake Surprises

1 3 oz package of cream cheese

2 Tbsp of sugar

1 egg yolk

1/8 tsp of salt

1 1/4 Tsp of orange zest

1/3 cup Craisins

1 Tbsp of flour

3 oz of semi sweet or dark chocolate chips

1 package of Duncan Hines Double Dark Chocolate Cake AND the ingredients called for on package

In small microwave safe mixing bowl- heat uncovered on low for 1 minute the cream cheese. Stir in sugar, then the egg yolk and the salt, Mix in chocolate chips and 1/4 tsp orange zest. set aside.

Prepare chocolate cake mix using package directions. Mix craisins with the flour and then fold into the cake mixture. Finally add the 1 Tsp of orange zest. Fill cupcake cups with about 1 & 1/2 tbs of cake mixture. To steady the papers I put them in the heavy duty plastic wilton baking cups.

Add 1 tsp of the cream cheese mixture to the top of each cup.

(if you make these in a coffee cup, I put in about 3 Tbsp of cake mixture and 2 tsp of the cream cheese mixture)

Cook uncovered in the microwave on HIGH for 1 1/2 minutes, if needed microwave for an additional 30 seconds. Cupcake top will not be look moist on the surface when it is done.

Let cool and top with fresh whipped cream and a couple of craisins. And Voila! No bake Cupcake! (or cake cup!!)

Voting for Iron Cupcake Earth; Cranberry opens up on 11/30 at mkecupcakequeen.blogspot.com

The winner of this months challenge will win goodies from ;

ETSY PRIZE-PACK is from artists:
LOLLIPOP WORKSHOP - http://www.etsy.com/shop.php?user_id=5174676
COOKIE SUNSHINE - http://www.etsy.com/shop.php?user_id=5474239;
as well as a pair of cupcake earrings from LOTS OF SPRINKLES at http://www.etsy.com/shop.php?user_id=6057281.
PLUS, IronCupcake:Earth is excited to welco243382, who is now going to be doing a piece for our winner each month until further notice - sweet!

As an added bonus for November only SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY, http://www.acupcakery.com/cupcake-pocket-birthday-apron.html.

HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com; the CUPCAKE COURIER http://www.cupcakecourier.com; TASTE OF HOME books, http://www.tasteofhome.com.

Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com .

CAKESPY, http://www.etsy.com/shop.php?user_id=5

Bridget's Baby Shower Bonanza

photo taken by fred

This past weekend I scooted up to cheery Clearwater beach to celebrate my gal pal Bridget and help throw her a baby shower.  The food was delish, the games were just silly enough to be fun- but not corny, and the location was spectacular.  Good times were had by all.  And we can't wait to meet the little red headed bundle of joy.

hehe

Iron Cupcake Earth : Cheese

Here's my 1st entry to Iron Cupcake Earth. The challenge this month is CHEESE.
cream cheese would have been so wonderful and easy and delicious, but I wanted to step it up for my first challenge. It is really fun to be part of such an eclectic and lively bunch of bloggers, and I had a good time researching all the different pairings I considered. I'm super happy with this cupcake- so happy that I ate 8 of them in roughly a 24 hour period.....(i have no will power)
The prizes are posted below! (lots of etsy good things included in the prizes)
Voting does not open until the end of the month.

Honey, Lavender and Roasted Fig Cupcakes adapted from Amy Sedaris Vanilla cupcakes and how to eat a cupcake's measurements for just 12 cupcakes.

3/4 stick (6 tbsp) unsalted butter
1/2 cup + 2 tablespoons sugar
1/4 cup Lavender Sugar
1 large egg
1 teaspoon vanilla
1/4 teaspoon salt
1 1/4 teaspoons baking powder
1 1/4 cups flour
1/2 cup + 2 tablespoons milk
1 tablespoon wildflower honey
roasted figs cut into sections- see recipe below

1. Preheat oven 350 degrees.
2. In large bowl, cream together butter and sugars.
3. Beat in eggs, vanilla, salt and baking powder.
4. Add flour in 3 batches, alternating with milk.
5. Mix in the Honey
6. Mix until batter is smooth with no lumps. Try not to eat the batter directly from bowl...i know its hard not to.
7. Divide batter evenly. Insert a section of the roasted fig into middle of each cup and smooth batter over the top.
8. Bake for 16 to 20 minutes or until tops are pale gold and toothpick inserted into center comes out clean.

Roasted Figs
Preheat oven to 425
Select plump juicy figs- I like the Brown Turkey figs
Slice the stem off and then cut into quarters.
Lay them in a baking dish and sprinkle with lavender sugar* (the quantity of sugar depends on the sweetness of your figs)
and drizzle generously with honey
Roast for 15 minutes
they should come out looking slightly caramelized with a pinkish thick syrup (so good)
* some specialty spice stores carry lavender sugar or you can make it yourself with fresh food grade lavender buds and scooping a handfull into a 2 cups of sugar. cover with lid and just let it hang out for a few weeks. And you can keep it going by just topping it off every now and then. I baked these cupcakes with the sugar unstrained, so there were some speckles of lavender buds in there. But if you'd like you can run the sugar mixture through a seive to strain out the buds- but put the buds back in your sugar container.

Honey and Fig Goat Cheese Frosting
makes enough to frost 12 cupcakes + extra to dip your left over fresh figs in- so delish!

4 oz mild creamy goat cheese
2 oz cream cheese
1 cup powdered sugar
1/2 tablespoon of honey
1 tablespoon of roasted figs pureed

bring cream cheese and goat cheese to room temperature and whip it up.
Add honey and then mix in powdered sugar
Finally add the fig puree- if you would like your frosting thicker, decrease the amount of fig puree, as the puree does make for more of an oh so delicious glaze than a thick piping frosting.

Iron Cupcake Earth: Cheese Prizes!

ETSY artist ART ON THE MENU with her awesome little cardboard cupcake, her link is: http://www.etsy.com/shop.php?user_id=5738002 and a pair of cupcake earrings from Lots of Sprinkles at http://www.etsy.com/shop.php?user_id=6057281.
As an added bonus for October only we have a sassy and sweet T from Bakelove Bakewear, http://www.bakelove.com/cupcake_t-shirt.html. Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com; the CUPCAKE COURIER http://www.cupcakecourier.com; TASTE OF HOME books, http://www.tasteofhome.com. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com .

Team Edward

let the countdown to Nov. 21 begin

A place for my pots

I want this kitchen.... for the next dive apartment/house we buy and fix up. This is a great inspiration kitchen to design something along the same lines! (is that ok kev?)
dark wood floors, marble, gas stove, deep drawers , love it all!

This pic came from Domino magazines new book, you can read more about it on design sponge.