Peanut Butter Cupcakes

As promised here is the recipe and you’re going to love it!

This recipe is fun to make and absolutely delicious. Thank's Ina!

Chocolate Cupcake Recipe

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Kathleen's Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
Directions
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Creamy Peanut Butter Icing:

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt

1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Red Velvet Cupcakes…..

So the accompaniment to my RED blog is, I think, Red Velvet Cupcakes. I enjoyed making these and I hope you do as well.

Here you go-2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish
Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Happy St. Patrick’s Day!

I love this cucina for St. Patrick's day theme. The green center cook island and fabulous hood is the focal point of this design. The best part? Notice the deck mounted pot filler? Genius! Love it!

I hope you enjoy this video. I can’t wait to make these.

 
Scones with a dab of butter and a cup of tea or coffee?

Dessert anyone?

Jonathan Adler Kitchen-Awesome!

As far as my passion of design goes I had to share this Cucina. I love the crisp white cabinets, open shelving, awesome dishes for display and easy access. The counter stools are retro and I love how Jonathan coordinated the fabric of the stools to the pendant. The best aspect of this Cucina for me is that you can change it easily, seasonly or just because. Don’t you just love the giant horse bowl?

Now for the recipe…..Gluten Free Cherry Clafoutis (kla-foo-tee) (french baked dessert)
Recipe from Tartelette (fabulous blog, check it out) Blog-photo Joy of Baking

Serves 6 to 8

Ingredients:
1 to 1 1/2 cups cherries, pitted
4 eggs
1/3 cup honey
1/2 cup whole milk
1/2 cup heavy cream
1/4 cup gluten free flour of your choice(I used red rice flour but you can use all purpose)
powdered sugar (optional)

Instructions:
Preheat the oven to 350F and position a rack in the middle. Place all the cherries in a 8-inch round pie tin slightly coated with some melted butter (or cooking spray if you wish).
In a large bowl, whisk together the eggs and honey until well combined. Add the milk, cream and flour and whisk until smooth. Slowly pour over the cherries, trying not to disturb them too much so to speak. Bake for 30-40 minutes until golden brown.
Serve at room temperature with some powdered sugar dusted on top if desired.

Fondue for You

1 Garlic Clove, Cut in Half
2 Cups Cream of Shrimp Soup
1 Cup Milk
1 lb Swiss Cheese, sliced or grated
1/2 tsp Cayenne Pepper
To Taste Salt and Pepper
Assortment of Dippers: Bread Pieces, Cooked Lobster, Mushrooms, etc.

1. Rub the garlic halves into your fondue pot, then discard.

2. In a pot over low heat, mix the soup and milk until warm.

3. Gradually add the swiss cheese, one handful at a time and stir until the mixture is fully melted and creamy.

4. Add cayenne pepper and salt and pepper to taste.

5. Transfer the mixture into your cheese fondue pot.

6. Light the fondue burner and adjust the heat to maintain the cheese fondue warm but not too hot.

7. Dip your pieces of bread and lobster into the delicious cheese.

8. Enjoy and repeat! If your mixture becomes too thick, add milk. If it’s too thin, add cheese.

You can also try the seafood fondue recipes listed on the left side of your screen.