This is a chocolate cake with buttercream icing and fondant details.
Feb 18, 2011
Animal Shower Cake
This fun little cake is decorated in buttercream and fondant. This is my favorite way to use fondant!
Feb 15, 2011
Recipe: Corn Cheese Muffins
I am constantly experimenting in the kitchen and coming up with new recipes. Every now and then I come up with something really good, so I have decided to share! First, you need to understand something about my cooking. This is important: I measure nothing! The only exception is when I make cakes and bread and then I actually weigh my main ingredients in grams to be precise. But otherwise, I'm a "just throw stuff in" kind of cook. That said, my recipes are more like guidelines. Adapt them as you see fit! :-)
These little muffins came about as an attempt to broaden my toddler's veggie repertoire. I mean, seriously, what toddler is going to eat onions unless they are very well camoflauged? So, I dumped a bunch of stuff into some mini muffin tins and what do you know? They're fantastic!! Here's what you do:
Group A:
1 small onion finely diced
1 cup frozen corn
steamed smashed carrots (something like 1/3 cup - this is me not measuring!)
1/2 stick of butter
Group B:
2 eggs
1/2 - 1 cup buttermilk (sorry, I just dump. If you really need to measure, split the difference and hope for the best!)
1 1/3 cup self-rising flour (again, give or take some to achieve good muffin batter consistency)
1 cup shredded sharp cheddar cheese
1/4 cup shredded parmesean cheese
1/4 tsp smoked paprika
1/2 tsp dill
1 Tbsp sugar
Sautee Group A until everything is really nice and soft. Don't rush this step. Really get those onions mushy!
Whisk Group B together until just blended - embrace the lumps, they aren't a bad thing!
Dump Group A into Group B and stir to combine.
Bake at 400 until tops of muffins spring back when you poke them. The timing will depend on the size of your muffins. When I made the mini muffins for my toddler, they were perfect after only about 10-12 min. Regular muffins will take a little longer.
You could definitely add other veggies to these muffins. Oh, and if you haven't tried smoked paprika yet, it will totally rock your world!
Happy baking!
These little muffins came about as an attempt to broaden my toddler's veggie repertoire. I mean, seriously, what toddler is going to eat onions unless they are very well camoflauged? So, I dumped a bunch of stuff into some mini muffin tins and what do you know? They're fantastic!! Here's what you do:
Group A:
1 small onion finely diced
1 cup frozen corn
steamed smashed carrots (something like 1/3 cup - this is me not measuring!)
1/2 stick of butter
Group B:
2 eggs
1/2 - 1 cup buttermilk (sorry, I just dump. If you really need to measure, split the difference and hope for the best!)
1 1/3 cup self-rising flour (again, give or take some to achieve good muffin batter consistency)
1 cup shredded sharp cheddar cheese
1/4 cup shredded parmesean cheese
1/4 tsp smoked paprika
1/2 tsp dill
1 Tbsp sugar
Sautee Group A until everything is really nice and soft. Don't rush this step. Really get those onions mushy!
Whisk Group B together until just blended - embrace the lumps, they aren't a bad thing!
Dump Group A into Group B and stir to combine.
Bake at 400 until tops of muffins spring back when you poke them. The timing will depend on the size of your muffins. When I made the mini muffins for my toddler, they were perfect after only about 10-12 min. Regular muffins will take a little longer.
You could definitely add other veggies to these muffins. Oh, and if you haven't tried smoked paprika yet, it will totally rock your world!
Happy baking!
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