White Sangria

OK I warned you this was the good, bad & ugly. Well the Sangria came out so well that I figured lets make white Sangria, any excuse for me to use lychees, I am obsessed with them. I love their floral flavor that isnt too sweet, still clean tasting and the syrup that comes in the can, lovely....I know I got off the track but its lychees, I told you I am obsessed. OK back on track well the first batch was awful. The wine was too light to carry the flavors I used lemons they were too overpowering as well.

I had to get tis right, it couldnt be that hard to make it work. So heres what I did.

Fill pitcher with a medium body white wine thats 

not too dry, sweet, or oaky. Again I found Opici

to be just right. Homemade Barberone Bianco. My 

family makes fun of me because it comes in a big 

bottle, but its reasonably priced and I like it.

I found lime worked better than lemon just a few 

slices along with a few slices of orange, again the juicing oranges are better, they arent as pretty but they have more flavor.

And lychees with some of the syrup added.

Thats it. Its really a matter of taste and what you

like.

CHEERS

Peanut butter chocolate chip cupcakes

Well it seems I am into chocolate chips again this time it is peanut butter & chocolate chips, a match made in heaven. I used a chocolate frosting. Sorry I realize I havent been putting the frosting directions in with the recipes. This whole thing is a work in progress.

          

             Cupcakes

        
     1 cup unbleached all purpose flour
     1 tsp baking powder

     1/4 tsp salt
     6 tbsp unsalted butter, at room temperature
     3/4 cup smooth  peanut butter, at room temperature
     1/2 cup packed brown sugar
     1/2 cup sugar
     2 large eggs
     1 tsp vanilla extract
     1/2 cup whole milk
     2 cups semi-sweet chocolate chips



Preheat oven to 350 degrees F.
Combine milk and vanilla in small bowl.
Combine flour, baking powder and salt in another small bowl.
Beat Butter and sugars in mixer until light and fluffy.
Add eggs and blend until smooth. Slowly mix in peanut butter.
Add half the flour mixture and blend slowly.
When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated.
Add chocolate chips.
Scoop into 12 lined baking cups.
Bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.     

             Frosting

  

   * 1 cup unsalted butter (2 sticks or 1/2 pound), softened 

   * 3 1/2 cups confectioners (powdered) sugar

   * 1/2 cup cocoa powder

   * 2 teaspoons vanilla extract 

   * 4 tablespoons milk 

Cream butter and sugar together until fluffy, add cocoa powder a little at a time.

I use all the extract but add the amount of milk until I get the right consistency. 

You have to adjust that I find.

OK they taste really good but again the frosting isnt looking like what I want it to. I have these pictures in my head and the finished product isnt matching up. Oh well I guess practice will make perfect. At least the taste is there.              

Coconut chocolate chip cupcakes

These cupcakes blend two of my all time favorites coconut & chocolate chips...yum. I was concerned about using coconut extract I tried McCormicks and the flavor tasted natural. I was afraid it might taste really artificial but I have to say I was happy with it. So here goes:

     

   * 3/4 cup butter
   * 1 1/2 cups sugar
   * 2 eggs
   * 1 1/2 teaspoons coconut extract
   * 1/2 teaspoon vanilla extract
   * 2 1/2 teaspoons baking powder
   * 1/4 teaspoon salt
   * 2 1/2 cups flour
   * 1 1/4 cups coconut milk
   * chocolate chips as much as you like I used about 3/4 bag 

You could also add shredded coconut I thought it might have too much texture with the chips so I didnt use it I wanted a smooth cake except for the chips.    

       

      Preheat oven to 375 degrees.
      Cream butter at medium speed until smooth, add sugar and beat until well.
      Add two eggs, beat until smooth.
      Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl  Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven. Makes 24 regular size or approx 10 jumbo size.

                                    

        

    Here is a nice frosting that I have been using, thanks Brigitte!

    1 cup of butter, 4 cups of powdered sugar, a tablespoon or two of milk if needed, and 1-3 teaspoons of some flavor extract.

     I used coconut milk instead of milk and used the coconut extract as flavor.

   

       

      

   

Sangria

OK everyone knows I enjoy my glass of wine. I dont know what made me think of it....but I thought Sangria. I know its wine and fruit but I wanted to make it the "right" way. I looked for recipes and almost  all called for soda??? or lots of sugar. I found somewhere  a recipe for "authentic Sangria" of course now I cant find it but it used honey & cinnamon. I dont have a formal recipe I just made it to taste.

 

                                                      Just fill up a pitcher with:

A nice full bodied red wine ( I like Opici homemade Barberone its not really sweet or too dry)

Fruit whatever you like I found juicing oranges worked really well, sliced up and some of the juice squeezed in and a little lime

Honey to taste I used maybe 2-3 tablespoons

Cinnamon, just a pinch & a tiny bit of nutmeg

Now to be honest some didnt like the cinnamon but I thought it was really good, not too sweet the fruit and spices really came out.

                                             SALUD!!!!!!!!

Almond Cupcakes

My name is Karen & I love to eat......I also really like to cook. So here goes, this is what happens when the two come together in the kitchen, the good, bad & ugly. Hopefully mostly good. I get these ideas and then try to create them, then the fun part I get to eat them. This is my first adventure Almond Cupcakes.
They came out really well, very moist and a nice almond flavor. I do need to work on my frosting technique though but for taste my 1st success!!!

Almond cupcakes

Makes 24 cupcakes



   * 3/4 cup butter
   * 1 1/2 cups sugar
   * 2 eggs
   * 1 1/2 teaspoons almond extract
   * 1/2 teaspoon vanilla extract
   * 2 1/2 teaspoons baking powder
   * 1/4 teaspoon salt
   * 2 1/2 cups flour
   * 1 1/4 cups milk
   

Directions:

Preheat oven to 375 degrees.
Cream butter at medium speed until smooth, add sugar and beat until well.
Add two eggs, beat until smooth.

Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth.


Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven
Makes 24 regular size or approx 10 jumbo size.