Strawberry Cupcakes

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Preheat oven to 350 degrees and line your cupcake pans with cupcake papers.

Strawberry Cake
24 ounces ripe strawberries, hulled
1-2 tsp sugar
In a bowl place strawberries and sugar and let set for a few hours till juicy.
Place berries in blender and purée. Reserve 3/4 cup of purée for cake the rest you will use in your cheesecake filling and frosting.
1/4 strawberry milk, room temperature
4 eggs room temperature
2 tsp vanilla
2-1/4 cup cake flour
1-3/4 cup sugar
4 tsp baking powder
1 tsp salt
3/4 cup butter
In a small bowl mix milk, purée, eggs and vanilla.
In bowl of mixer place flour, sugar, baking powder and salt mix on low till combined. Add butter mix until looks like crumbs. Slowly add wet mixture and beat on medium for about 1 minute. Scrape sides and continue to mix about 30 seconds. Fill each cupcake paper with 1/4 cup batter and bake 17-20 minutes. Cool 10 minutes in tins and then remove and cool completely.

Strawberry cheesecake filling
1 8 oz block cream cheese
Strawberry purée
1 tub cool whip

Beat cream cheese till fluffy add cool whip and purée till you get your desired flavor and consistency. Batches of strawberries differ so amounts of purée will differ. Sorry!!

Strawberry Butter Cream
2 sticks butter, room temperature
16 ounces powder sugar
Left over strawberry purée
Beat butter and powdered sugar, slowly add in purée till desired consistency and flavor is light and fluffy!:)

Fill cooled cupcakes with Strawberry cheesecake filling and then frost with strawberry buttercream. These will need to be stored in fridge until ready to serve!:)
ENJOY!!:)!!

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Lemon Truffle Cupcakes

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Preheat oven to 350 degrees and line cupcake tins with cupcake papers.

CAKE
1 cup butter, softened
2 cups sugar
4 eggs, room temperature
2-3/4 cup flour
2-1/4 tsp baking powder
1 cup milk
2 Tbsp vanilla
1 tsp lemon extract
4 ounces white chocolate chopped fine
In bowl of mixer add butter and beat until fluffy about 3 minutes add sugar and continue to beat another 3 minutes. Add eggs 1 at a time and beat thoroughly after each addition.
Sift flour and baking powder together. Add to butter mixture 1 cup at a time alternating with milk, ending with the flour mixture. Add vanilla and lemon extract and mix till blended. Fold in white chocolate. Place in prepared tins filling each liner with 1/4 cup batter. Should make 24 cupcakes. Bake 17-22 minutes until toothpick inserted in center comes out clean. Cool for 10 minutes in tins and then remove from tin and let cool completely.

Lemon truffle filling
3/4 cup sugar
3 Tbsp cornstarch
1/4 tsp salt
1 cup water
2 egg yolks beaten
1/3 cup fresh squeezed lemon juice
1 Tbsp lemon zest, finely chopped
1 Tbsp butter
1 cup white chocolate chips
1-8 ounce block cream cheese
Mix sugar, cornstarch, salt and water in a medium sauce pan. Heat on medium high, stirring to a boil.
Reduce to low cook 2 more minutes. Remove from heat. Beat egg yolks in a heat proof bowl. Add 1/4 cup of hot mixture to eggs, stirring. Add a little more hot mixture and continue stirring. Add egg mixture back to pot. Place pot back on stove on medium high heat, stirring to a boil. Reduce to low cook 2 more minutes. Remove from heat. Add lemon juice, zest and butter. Stir till butter melts. Pour half of mixture in a bowl and let cool to use in frosting. To the other half add white chocolate chips and stir till melted. Set aside to cool, this is your truffle filling to fill your cooled cupcakes with.

Lemon Whipped Cream frosting

2 Tbsp sugar
2 tsp vanilla
1 cup heavy whipping cream
Reserved lemon curd
In bowl of mixer add sugar, vanilla and whipping cream. Beat until soft peaks form. Add reserved lemon curd mixture and continue to beat until stiff peaks form.

When cupcakes have cooled pipe white truffle filling into cupcakes. Frost with whipped cream frosting and ENJOY!!:)
These need to be refrigerated until ready to serve.

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Grandmas Meat Gravy

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1 lb ground beef
1 small yellow onion diced
1 Tbsp minced garlic
1 can tomato purée (29 ounces)
2 cans tomato sauce (12 ounces,each)
1 Tbsp beef base
1 Tbsp chicken base
Tomato purée can filled with hot water
1 Tbsp fresh rosemary, chopped fine
Mushrooms optional fresh or canned your choice.

Brown ground beef with onion and garlic, set aside. In the same pan you browned ground beef add tomato purée and sauce. In the purée tomato can add hot water and dissolve beef and chicken base,Add to tomato’s.
Add rosemary. Heat until hot. Add browned meat,onions and garlic to sauce. You can also add the mushrooms if you chose, and let simmer at least 1 hour.
ENJOY!!:)

Four Berry Cheesecake

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Prepare 1 springform pan by lining bottom of pan with parchment paper and lightly spraying with nonstick spray.

CRUST:
2 cups graham cracker crumbs
2 Tbsp sugar
1/4 cup butter, melted
In a small bowl add crumbs and sugar, stir. Add butter and stir till all crumbs are moistened. Place in prepared pan covering the bottom of pan and 1/4 inch up sides of pan. Place in freezer.
Preheat oven to 325 degrees.

CHEESECAKE:
4-8 oz blocks cream cheese, room temperature
1-1/3 cups sugar
2 Tbsp cornstarch
1 Tbsp vanilla
3 eggs, room temperature
1 cup sour cream

In bowl of mixer add cream cheese, beat on medium until fluffy. Add sugar, cornstarch and vanilla continue beating on medium until combined well. Turn mixer down to lowest setting and add eggs one at a time, stirring till just combined. By hand stir in sour cream, do not over stir.
Pour into prepared crust and bake for 75 minutes.
Remove from oven to rack. Cool 15 minutes, run knife around edges and continue cooling 45 minutes. Then add topping and place in fridge at least for 4 hours.

TOPPING:
1 cup blackberries
1 cup blueberries
1 cup raspberries
1 cup strawberries,
quartered
1/2 cup sugar
2 Tbsp water
1 Tbsp cornstarch
While cheesecake is cooling, add berries, sugar, water and cornstarch to a sauce pot. Cook over medium high heat. Bring to boil and cook another 4-5 minutes. Remove from heat and let cool. Before placing cheesecake in fridge top with berry topping and place in fridge.
ENJOY!!:)

Vanilla Bean and Blackberry Cheesecake

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Preheat oven to 325 degrees. Line the bottom of a 9inch spring form pan with parchment paper and lightly spray with nonstick spray. Set aside.

CRUST
2 cups graham cracker crumbs
2 Tbsp sugar
1/2 cup butter, melted
1 Tbsp vanilla
Mix all together in a bowl until crumbs are moistened. Place in prepared spring form pan and 1/4 inch up sides of pan. Place in freezer while making cheesecake batter.

Vanilla Bean Cheesecake Batter:
4-8oz blocks of cream cheese, room temp
1-1/3 cups sugar
2 Tbsp cornstarch
1 Tbsp vanilla
3 eggs room temp
1 cup heavy whipping cream
2 whole vanilla bean pods.

Place cream cheese in bowl of mixer, whip until fluffy. Add sugar, cornstarch and vanilla, beat until combined well. Add eggs one at a time mixing on lowest setting just till combined. Add vanilla bean scrapings to heavy whipping cream and stir together. By hand slowly stir in whipping cream to batter. Pour batter into prepared crust and bake at 325, just until center is set about 75 minutes.
Remove from oven place on rack. Cool 15 minutes, run knife around edge and continue to cool another 45 minutes.
While cheesecake is cooling…

BLACKBERRY TOPPING:
In a sauce pan add…
1/2 cup sugar
2 Tbsp water
2 cups blackberries
1 Tbsp cornstarch
Bring to a boil on medium high heat then continue to cook 4-5 minutes until thickens. Remove from heat and cool along side cheesecake. After 45 minute cooling period for cheesecake place blackberry topping on cheesecake and place in fridge for at least 4 hours.
ENJOY!!:)