Thursday, November 17, 2011

Hey Baby! Cupcakes holiday cupcake orders

Last year as many of you may know, I started a small cupcake catering business called 
Hey Baby! Cupcakes.
This holiday season I'm offering a 
chocolate cupcake with peppermint candy cane swirled buttercream
for the same price as a dozen of my classic flavors,

Chocolate with Vanilla Bean Buttercream $20 a dozen
Vanilla with Vanilla Bean Buttercream $20 a dozen
Red Velvet with Vanilla Bean Buttercream $20 a dozen

Red Velvet with Cream Cheese Buttercream $25 a dozen
Carrot Cake with Cream Cheese Buttercream $25 a dozen
Chocolate Mocha with Espresso Buttercream $25 a dozen

$30 a dozen for customized specialty flavors

I'm accepting orders now for December if you live in the Bloomington/Normal area.
Simply email me at 
to place your cupcake order :)

Friday, November 11, 2011

Notre petit homme! The best baking adventure ever!

April 30th 2011 our little man decided it was time to bust outta the joint :)
A whole month early!
And he is the best most amazing thing I have ever "baked" up!

Mommy and daddy love you sooooo much bubba bear baby meatloaf!!!

Stay tuned for my next baking adventure :)

Yum! Juicy lucys!

So if you're obsessed like me with the Cooking Channel or Food Network or the Travel channel, especially Man v. Food, you'll know exactly what these yummy gooey cheese filled burgers are. 
Juicy lucys!
Back in March during my second trimester, I was craving a nice juicy cheeseburger or maybe Little Man was the one craving it :) Either way I was wanting a burger, but I still couldn't stand the smell of raw meat, so my BSM told me to stand aside because he was going to make some juicy lucys like on MvF. Yea!!
And let me tell you, it was AMAZING!
They were packed full of sharp cheddar cheese and we piled on lettuce and onion. 
Yum yum :)
This really was super easy to make. Just take whatever kind of hamburger you'd normally make and add your favorite cheese to the middle. Seal it up and throw it in a pan on the stove or the grill. Then put it on  a bun and dress it up with lettuce or onion or pickles or avacado or more cheese or bacon or a fried egg with a slightly runny yolk OR

Our Burger Recipe

12 ounces ground chuck
1 egg
1 packet Lipton soup mix
salt & pepper
4-5 Tbsp. worchestershire sauce

1. Heat your pan over medium heat.
2. In a bowl combine your beef, egg, soup mix, worchestershire sauce, and 
a few dashes of salt & pepper.
3. Form 6-8 patties depending on how big you like your burgers. Make a little indent in the middle of half the patties. Fill with cheese and top with the other patty. Seal and place in your pan or on the grill.
4. Cook for about 6-8 minutes on each side. 
5. Serve on toasted buns with your favorite condiments and toppings.
6. Dig in and enjoy :)

Stay tuned for my next baking adventure :)
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Thursday, November 10, 2011

PB Cookie & Red Velvet Love Cups

Our Valentine's Day this past February was a bit low key. No sushi or saki this year :( 
Being 6 months pregnant kinda puts the kabosh on raw fish and alcohol. Our little man was totally worth it though :) Plus my BSM made us juicy lucys instead! YUM! (post to follow soon)
AND we had cookie cups AND red velvet cupcakes!
AND those delicious red chewy gummy hearts! Sugar overload! 

Peanut Butter Cookie Cups with PB M&Ms
makes 2 dozen mini cookie cups

1 cup peanut butter (whatever your favorite kind is)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1 bag peanut butter m&ms

1. Preheat your oven to 350. Line your mini cupcake pan with mini liners or if you don't want to use liners just spray it with some non-stick spray.
2. In a stand mixer or with a hand mixer or a good ol' spoon, mix all ingredients together. Since these are mini cookie cups, feel free to cut the m&ms in half before adding them to the cookie dough.
3. Once everything is combined, start pinching off small pieces of dough and press into your liners.
4. Bake at 350 for about 8 minutes. Cookies should look light golden brown.
5. Let cool on a rack and enjoy :)

Red Velvet Cupcakes with Cream Cheese Frosting
*makes 3 dozen cupcakes
Adapted from Annie's Eats

2 1/2 cups cake flour
1 1/4 cup sugar
1 tsp. baking soda
2 Tbsp. cocoa powder
1 tsp. salt
2 eggs
1 1/2 cups vegetable oil
*1 cup buttermilk
1 tsp. vanilla
1 tsp. distilled vinegar
*1 oz jar of red gel food coloring

1. Preheat your oven to 350 degrees F. Line your cupcake pans with liners or if you'd rather not use liners spray with non-stick spray. Set aside.
2. Combine your flour, sugar, baking soda, cocoa powder, and salt in a medium bowl. Set aside.
3. In a stand mixer or with a large bowl and hand mixer, beat your eggs, oil, buttermilk, vanilla, vinegar, and food coloring. Beat on medium speed until they're well blended.
4. On low speed, slowly add the dry ingredient mixture until the batter is smooth.
5. Fill each liner halfway. (I only fill them halfway because I like my cupcake tops to be even with the top of the liners.)
6. Bake for about 15 minutes or until toothpick inserted comes out clean. Then place on a wire rack to cool.
7. Once cupcakes have cooled frost with cream cheese frosting or buttercream. Or whatever frosting your little heart desires. I love cream cheese so that's what I use. Recipe can be found in this post.

*Notes: If you don't have buttermilk you can use regular milk with a tablespoon of vinegar added. Stir and let sit for about 10 minutes.
You can use any kind of gel food coloring you like to make pink or green or blue velvet. I've found that the gel coloring works the best. 

Vanilla Bean Cream Cheese Frosting found HERE.

Stay tuned for my next baking adventure :)
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