Tag Archives: buttercream

What Does One Do On The Worst Day Ever? Eat!

19 Jul

So last night I was awoken by the sound of the house phone ringing–never a good sign. Lo and behold the alarm was going off at my mother’s bank (she’s the manager) and she was needed there immediately. As soon as I proceeded to fall back into an incredibly restless sleep it seemed it was time to wake up for work. I was tired and lethargic all morning and thus horribly upset with myself for being so lazy.

So I decided to get out for lunch, you know to get some air and some food. I pulled into Sonic for a bacon/egg/cheese toaster and a mocha java chiller (YUM!) and maybe fifteen minutes later when I went to turn on my car to return to my dreadful job…………….nothing. Nope. Nothing. The engine wouldn’t even turn over. What the hell. So my stepdad had to very embarrassingly come pick me up, drop my keys off at the Firestone shop and then take me back to work.

On the plus side, I got last week’s pay check. On the down side, it wasn’t as much as I thought it was going to be.

So I came home to one of these!

Oh, wow. Yum yum yum!

You can find the recipe here!

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Perfect Picnic Presents–Peachy Keen Cupcakes

15 Jul

Little known fact about me: I spent the first six years of my life in a little town in Florida, which of course sparked my profound love of summertime! We had citrus trees in the backyard and a pool that got much use. It was wonderful. Then we moved and I was introduced to Monsieur Winter, my least favorite, dreaded, despicable, horrible season. Not to dwell on that, though. So, this little summery delight was, in fact, inspired by my love of summer and the fruits that summer brings–Peaches! This is a marvelously simple recipe for a peach preserve cake topped with a lightly peachy buttercream frosting.

Cake
WHITE cake mix, not vanilla because the peach flavor will not be noticeable
About 1/2 cup peach preserves

Peach Buttercream Frosting
3 to 3 1/2 cups confectioners sugar
1/4 cup butter
3/4 cup shortening
1/2 tsp vanilla
1/2 tsp almond extract
2 peaches, pureed

For the cake, you’ll want to prepare it according to the box. (Nifty tip: if you run out of oil, like I did this morning, you can always just melt shortening! But, be careful, it bubbles up very rapidly.) Once you’ve whisked it all together and such, pour your peach preserves into a small saucepan with just a splash of water and bring it to a low boil. AS SOON as it begins to bubble, bring the heat to a low temperature and stir occasionally until you have a sort of thick syrup with peachy chunks floating around. Strain the syrup into the batter and whisk it in. Now, what I did was sort of mash up the peach chunks into a really thick kind of paste and then whisked that in as well, but that part is up to you. It gave the cake a little bit of texture and a stronger peachy flavor.

Pop them in the oven at 350 for 15-17 minutes. Since you’ve added in the extra moisture of the preserves it will take a little bit longer then what it tells you on the box. Mine came out perfectly at around 18 or 19 minutes, so just keep an eye on them and pull them out when they just start to get golden-brown on the tops.

Now you’ll want to prepare your buttercream. Cream the butter and the shortening with about half of the sugar, the vanilla and the almond extract. When it starts to get nice and creamy, just add in the rest of your ingredients, including the peach puree. Once it’s all nicely blended and powdered sugar isn’t flying everywhere, go ahead and beat it on a higher speed until it’s fluffy and delicious. I, of course, like to taste test my frosting, so go ahead and sample it. If you want a peachier flavor, go ahead and add in some more puree, or for a little kick, perhaps a splash of peach schnapps?

As soon as the cupcakes cool pile on this scrumptious frosting and pack a picnic!