Cherry Sundae Cupcakes

This recipe for "Cherry Sundae Cupcakes" was taken from the cook book, 

"The Cupcake: 80 Cute and Colorful Cupcakes".

Cherry Sundae Cupcakes: Makes 12 

3/4 cup butter, softened 

scant 1 cup superfine sugar (I used regular sugar and the cupcakes were just heavier) 

3 eggs, lightly beaten 

1 teaspoon vanilla extract 

scant 2/3 cup all-purpose flour 

1 1/2 teaspoon baking powder 

1/4 cup chopped candied cherries (If you can't find candied cherries you can use maraschino cherries) 

Chocolate Sauce (I just used a light Hershey Chocolate Sauce instead)

3 oz/85 g semisweet chocolate, broken into pieces 

2 tablespoons butter 

1 tablespoon light corn syrup 

To Decorate 

2 1/2 cups heavy cream 

2 tablespoons toasted chopped mixed nuts (I just used peanuts)

pink sanding sugar or sprinkles 

12 maraschino cherries 

"Preheat the oven to 325 F. Put 12 paper liners into a muffin pan".

"Place the butter and superfine sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs and vanilla extract. Sift in the flour and baking powder and, using a metal spoon, fold in gently. Fold in candied cherries". 

"Spoon the batter into the paper liners. Bake in the preheated oven for 25-30 minutes, until risen, golden, and firm to the touch. Transfer to a wire rack and let cool". 

"To make the chocolate sauce, place the chocolate, butter, and corn syrup in a heatproof bowl set over a saucepan of simmering water and heat until melted. Remove from the heat and stir until smooth. Let cool, stirring occasionally, for 20-30 minutes".

"Whip the cream until holding firm peaks. Spoon into a pastry bag fitting with a large star tip and pipe large swirls of cream on top of each cupcake. Drizzle over the chocolate sauce and sprinkle with the chopped nuts and pink sugar. Top each with a maraschino cherry". 

Easter Cookies and Cup Cakes

For the cookies and cupcakes we just used a basic sugar cookie and cup cake mix. We used a tooth pick to draw on the whiskers and skittles for the eyes and nose.

 

Chicken with Tarragon and White Wine

This recipe was taken from, "Weeknights with Giada" by Giada De Laurentiis. Great comfort food recipe for the fall or winter or could become a great summer dish with added lemon juice for that summer taste.

Recipe: Serves 4

1/4 cup vegetable oil
2 (8 ounce) boneless and skinless chicken breasts
4 (4 ounce) boneless and skinless chicken thighs
Kosher salt and freshly ground black pepper

4 tablespoons flour
1 large yellow onion, chopped
4 garlic cloves, chopped
1 cup dry white wine, such as Riesling
2 1/4 cups low-sodium chicken broth

1/2 cup plus 2 tablespoons chopped fresh tarragon leaves
1/2 cup Dijon mustard
2 tablespoons unsalted butter

**Egg noodles, if you want to serve this as a pasta dish rather than just a chicken dish. 

"In a dutch oven of large saucepan, heat the oil over high heat. Season the chicken with 2 tablespoons salt and 1 tablespoon pepper and dust with 2 tablespoons of the flour. Cook the chicken, turning occasionally, until browned on all sides, about 5 minutes. Remove the chicken and set aside on a large plate".

"Heat the same pan used for the chicken over medium-high heat. Add the onion and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, for 4 minutes, until softened. Add the garlic and cook for 30 seconds, until aromatic. Increase the heat to high. Add the wine and scrape up the browned bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 2 cups of the chicken broth and 1/2 cup of the tarragon. Bring the mixture to a boil. Reduce the heat, cover the pan, and simmer for 30 minutes, until the chicken is cooked through. Remove the chicken pieces to a platter and tent with  foil to keep warm".

"In a small bowl, whisk together the remaining 1/4 cup chicken broth and the remaining 2 tablespoons flour until smooth. Whisk the flour mixture into the simmering cooking juices. Whisk in the mustard. Bring the mixture to a boil and cook for 5 minutes. Remove from the heat and stir in the butter until smooth. Season to taste with salt and pepper. Serve the sauce over the chicken and garnish with the remaining tarragon".

**Chicken and sauce can be served over egg noodles if desired**

Softball Cake

Softball Cake

For this cake I used a simple box mix for the cake it self and a homemade vanilla frosting. My 16 year old neighbor recently made the varsity softball team at our local high school- Definitely something worth celebrating! The frosting recipe was taken from the cook book, "Taste of Home: Cup Cakes, Muffins and More". 

Vanilla Frosting: 

2 cups of confectioners' sugar

2 tablespoons butter (softened)

2 tablespoons of milk

1/2 teaspoon vanilla 

*Makes 1 cup

For this cake I doubled the recipe and had a little bit left over even after decorating the cake. 

Tip: To smooth out the frosting on the top and on the sides I kept a cup of hot water next to me and frequently dipped my knife into it- it helps to soften the frosting and give it more a smooth and even appearance.