I bet you thought I forgot, didn’t you? Well, truth be told, I didn’t forget but I did. The end of November snuck up on me like BAM! I’m here. It’s over. Neener neener neener. What the heck. I went to Orlando, I met a book deadline, Thanksgiving, and then WHAM! It was over. It was more so, I didn’t forget but I just ran out of time. (more…)
Were you worried I didn’t complete the challenge this month? Don’t worry, I remembered. I was quite worried I wasn’t going to so one day last week, Tuesday in fact I decided to make them. Normally I have my little one under my feet, but she wasn’t…. why? Because she was sick.
Tuesday morning when I woke up the house was chilly so I actually turned off the air (which wasn’t on) and turned on the heater. My girl woke up and she was complaining about being cold, but like I said the house had a chill so I wasn’t worried just yet. As the house started warming up, so did I. But she still kept complaining about being chilly. That’s. NOT. NORMAL. for her. I’m telling you, when the rest of us are cold, she’s just fine or even complaining about being warm. That bothered me.
So I have created a little bit of a monster at my house… a baking monster that is. My little one absolutely LOVES to bake. Every morning she wakes up, looks at me, and asks, what are we going to bake today mommy? Can I let you in on a little secret? I absolutely LOVE it. I always hope she wants to continue to bake/cook with mommy!
These cupcakes… I didn’t really have high hopes for them to be honest. I wasn’t sure about the milk on top (look at the last picture). I wasn’t sure about the cookie. Truthfully, I wasn’t sure about the sweetened condensed milk in the cupcake and icing. A lot of people would probably think these would be the best, but I was quite worried…
Okay guys, first off, I need to mention… I have an odd number of photos. Yes, there are 11 photos. For some reason I hate odd numbers. I think it is because I prefer symmetry instead of asymmetrical things. Sigh! Two… wait for the rest of this post because seriously. I’m still shaking my head! Finally, happy September. Now that it’s September, can I put my Christmas tree up yet?!?! You think I’m kidding? I’m really not…. Sadly…
Truth… Prior to a couple years ago, I’d never used farm fresh eggs. Yes, I grew up on a farm. No, we didn’t raise chickens. No one I knew raised chickens. We used store bought eggs. And truthfully… farm fresh eggs kind of freaked me out. I don’t know why? I can’t explain it. It is/was just a weird quirk with me. I say was because….. Those eggs above, are farm fresh. Yes, y’all I’ve been using Farm Fresh eggs. Truth number 2 right here… I hardly ever say y’all when speaking, but I will type it. Another thing I can’t explain.
Were you afraid I forgot to make the July cupcake from the challenge? Never fear, here is the Piña Colada Cupcake. I really think this was one of the cupcakes everyone was looking forward too, that and last months. February’s was good too. I think May’s was the worst IMO. I have a feeling May’s will always be the worst IMO… So the way to start this cupcake was to boil my Pineapple juice. Can I tell you a secret? I had to boil it twice and I forgot about it both times. Whoops.
The first time I forgot to shake my juice together. So it really didn’t boil down to a thick syrup, which made me decide to start again. The second time I walked away and forgot again that I put it on to boil. Nothing happened either time except I came back to the above picture. No big deal.
The boiled juice was actually for the icing but I wanted to make sure I didn’t forget because it needed to be completely cool before I could use it. A few hours later I started back in on the cupcakes. This time I mixed the dry ingredients together in a bowl. It says medium bowl but seriously, I could have used a small bowl for the dry ingredients.
I’m really hoping that one thing I will gain from this Cupcake Challenge I put on myself is to learn to make the most perfect, most consistent cupcakes. So far…. It hasn’t happened, but I am getting closer…. maybe…
I truly think that out of all of these cupcakes, this is one that most everyone was looking forward to. I know I was kind of dreaming about them. And they definitely top the cake over last months. maybe top the cupcake? Would that be icing… like the icing on the cake. Okay, I’ll stop now!
Here we are… back with the Cupcake Challenge I put on myself back in January. You know, the one where I make all the cupcakes in the January/February issue of Food Network Magazine 😀. 
Here it is Monday after Easter and I think I’m still in a food-induced coma. I sure hope you ate well, I know I did! By now I’m sure you’re aware I challenged myself to bake all 12 cupcakes in the Food Network Magazine January/February 2017 edition. The editor says there doesn’t need to be a reason to have a cupcake, therefore one for every month. This month happens to be the Carrot-Walnut Cupcakes. Those would be perfect for Easter, right? We didn’t eat them on Easter though… nope, but the week of, you bet!
I should immediately point out, I didn’t put in the walnuts, that’s why the title says minus the walnuts. Mark doesn’t handle nuts real well (we’ll leave it at that.. haha) and I’m not crazy about Walnuts. If I had used any nuts, they would have been Pecans. I prefer the milder taste of a pecan over a walnut any day. (more…)
It’s time for the next installment of this cupcake thing I’ve been up to. Remember, these come out of the January/February 2017 Food Network Magazine.
When I woke up the morning I made these, I was worried about having 2 ingredients. Lemons, which I was fairly certain I had and Cake Flour, which I was pretty sure I didn’t have. I did go to the pantry to see if I had cake flour and surprisingly I did. WHAT?!?! I guess I bought it for something else one day and had some leftover. So… if you don’t have cake flour, not to fear! Make your own! Wait, what? Make your own cake flour. Yup! You read that right!
Cake flour:
1 cup all-purpose flour minus 2 tbsp (that is subtract 2tbsp of the ap flour). Then add in 2 tbsp corn starch. Use your handy dandy sifter and sift 5-6 times to incorporate the corn starch. Bam, your own homemade cake flour.
If there is one thing they tell you to do, it’s try something new. While baking cupcakes isn’t a new concept for me, I’m not so good at it. It’s really always been a bit of a challenge for me, and I’m not really sure why. So when the January/February 2017 Food Network Magazine came out and they had a whole section devoted to cupcakes for each month, I just knew I had to partake… and at least try.
As we know, I messed up the January cupcakes just a bit… but it was more icing related issues than it was cupcake related issues. And the cupcakes themselves were excellent. 
When I saw the cupcakes for this month, I was quite excited. While they don’t want them to be for a special occasion but say a random Tuesday, these cupcakes scream Valentine’s Day to me. No, I didn’t make them on Valentine’s Day or even for Valentine’s Day because I was busy getting ready to attend a wedding, but I knew I was going to make them no matter what. 