Sweet Buttermilk Cupcakes

May is Birthday Month in our family.  It's my mom's birthday, my sister-in-law Janet's birthday, my sister-in-law Pam's birthday, my Aunt Ruth's birthday, my Uncle Steve's birthday and our favorite baby-sitter Kelsey's birthday.  I love birthdays.  It gives me just one more reason to make cupcakes.

This Yellow Buttermilk Cake recipe makes the perfect classic birthday cupcake. I adapted it from Martha Stewart's Cupcakes book.  The combination of cake flour and all-purpose flour give them the perfect balance of lightness and heft.  The buttermilk adds flavor dimension and moisture.  You definitely won't confuse these with the cake mix variety.  Top with Cream Cheese or Vanilla Frosting and, of course, sprinkles!

Sweet Buttermilk Cupcakes
Makes 36 Cupcakes

Ingredients:
3 cups cake flour
1 1/2 cups all-purpose flour
1 teaspoons baking soda
2  teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons canola oil
2 1/4 cups sugar
6 large eggs
2 cups buttermilk
1 tablespoon pure vanilla extract

Directions:

1. Preheat oven to 350 degrees.  Line standard muffin tins with paper liners.  Whisk together dry ingredients.
2. In a separate bowl, mix wet ingredients.
3. Add flour to wet ingredients in batches and continue beating until combined.
4. Divide batter evenly among 36 muffin tins. 
5. Bake for about 17 minutes or until a cake tester comes out clean.
6. To finish, frost with Vanilla or Cream Cheese Frosting.

THIS POST MAY BE LINKED TO: MONDAYS:  MADE BY YOU MONDAY, FLOUR ME WITH LOVE, MANIC MONDAY, TUESDAYS: TALENT SHOW TUESDAYS, TEMPT MY TUMMY TUESDAY, TRICK OR TREAT TUESDAY ,GET YOUR CRAFT ON,  MANDY'S RECIPE BOX  WEDNESDAYS: WORKS FOR ME WEDNESDAY, GINGER SNAP CRAFTS,  THURSDAYS:, STRUT YOUR STUFF, FULL PLATE THURSDAYS , CHIC & CRAFTY PARTY,FRIDAYS: I’M LOVING IT, FOODIE FRIDAY, FOOD ON FRIDAYS, TATERTOTS AND JELLO,   SHINE ON FRIDAYS, FRIDAY FAVORITES, BACON TIME , KITCHEN FUN WITH MY THREE SONS, WEEKEND RETREAT PINWORTHY PROJECTS SATURDAYS:SWEETS FOR A SATURDAY SIX SISTERS STUFF, CRUMBS AND CHAOS, SUNDAYS: NIFTY THRIFTY THINGS

My Trip to Atlanta

I took the girls to Atlanta this past weekend.  I hadn't been back there since the overstuffed moving truck pulled out of our driveway. On that day, we left approximately 17 minutes after the moving truck. I left the house to a cleaning crew and didn't even shed a tear as we hastily drove away, trying to get some daylight driving in on our long journey north. But as it turns out, we ended up missing a lot of things about The South. Things we had taken for granted and had no idea we would be missing. Things like Chick-fil-A. Is that wrong? 

This was our first stop.

Aaaahhh..... after almost of year of giving up such deliciousness, here it was..... 

our first Chick-fil-A sandwich.

If you haven't ever eaten a Chick-fil-A sandwich, you have no idea what you're missing. Perfectly seasoned and breaded chicken pan-fried to a crispy crust, leaving the inside moist and tender. Once you eat a Chick-fil-A sandwich, you will wonder how you ever lived so long without one.

A second Chick-fil-A sandwich.

Tastes even better with a side of friendship.

Here's a locksmith breaking into my safety deposit box.  I lost my key.  I'm not proud of this.

I asked him if he had considered a career on Oceans Eleven. He's thinking about it.

I keep reminding myself that the lifestyles on "Real Housewives of Atlanta" are not normal in any other part of the world than Atlanta.

A Presidential visit to Morehouse College + Tornadoes to the West = The Perfect Storm for delayed flights.

Welcome to Moe's!

A great diversion for our loooong delay.  

Did you know that the entire airport shuts down for Air Force One?

President trumps Housewife.... and entire collegiate Lacrosse Team!

(Not to mention the other gazillion people traveling through Hartsfield Airport!)

But we made it home safely, and, in the wake of the recent tornadoes, I'll take a delay any day.

Oklahoma, you are in our prayers!

Eggs in Cheesy Hash Brown Nests

The busier our family gets, the more I like breakfast.  

The morning is calm(ish).  The day is fresh.  We're all together.  

I wasn't planning on posting this breakfast, but the family gave it such rave reviews that I grabbed  the last three nests so I could share them with you!

Frozen hash browns form a cheesy, crispy nest for deliciously baked eggs.

So delicious, even the sleepyheads will show up!

Eggs in Cheesy Hash Brown Nests

Makes 12

1 pound of frozen hash browns

2 tablespoons canola oil

salt

1 1/2 cups finely shredded cheddar cheese

12 extra large eggs (egg substitute works too!)

Montreal Steak Seasoning (optional)

Directions:

Preheat oven to 425 degrees.

In a bowl, combine hash browns, canola oil, cheese and about 1 teaspoon of kosher salt.  Divide among 12 JUMBO, greased muffin tins.

Press mixture into bottom and up sides. Bake for 15 - 20 minutes until crispy and golden brown.  Remove from oven. (Note:  This step can be done in advance if you find you are short on time in the morning!)

Crack one egg into each hash brown nest.  Bake for another 10 - 15 minutes, depending on how done you like your eggs.  Remove from muffin tins and season with Montreal Steak Seasoning.  (My favorite seasoning.  Salt and pepper works, too!)

Note:  If you don't have jumbo muffin pans, use 2 regular muffin tins and large eggs.  Extra large or jumbo eggs will tend to overflow!

THIS POST MAY BE LINKED TO: MONDAYS:  MADE BY YOU MONDAY, FLOUR ME WITH LOVE, MANIC MONDAY, TUESDAYS: TALENT SHOW TUESDAYS, TEMPT MY TUMMY TUESDAY, TRICK OR TREAT TUESDAY ,GET YOUR CRAFT ON,  MANDY'S RECIPE BOX  WEDNESDAYS: WORKS FOR ME WEDNESDAY, GINGER SNAP CRAFTS,  THURSDAYS:, STRUT YOUR STUFF, FULL PLATE THURSDAYS , CHIC & CRAFTY PARTY,FRIDAYS: I’M LOVING IT, FOODIE FRIDAY, FOOD ON FRIDAYS, TATERTOTS AND JELLO,   SHINE ON FRIDAYS, FRIDAY FAVORITES, BACON TIME , KITCHEN FUN WITH MY THREE SONS, WEEKEND RETREAT PINWORTHY PROJECTS SATURDAYS:SWEETS FOR A SATURDAY SIX SISTERS STUFF, CRUMBS AND CHAOS, SUNDAYS: NIFTY THRIFTY THINGS

A Mother's Day Letter

Dear Mom,

Now that I have kids of my own, I realize that it would take more than a lifetime to repay all that you've done for me. And now that I'm a mom, I realize that you wouldn't want me to try. But I do want you to know how much I appreciate all the things that you've done to shape me, to train me, to love me.

Thanks for taking care of me when I got hurt and making me feel that everything would be OK.  You are still "Nurse Grandma", a role I will never be able to fill.  Thanks for teaching me to sew and for making me rip apart the imperfect seams.  I'm pretty sure I didn't thank you for that in the moment, but it taught me the importance of taking the time to do things right.  Thanks for teaching me how to make things grow. Your garden is the perfect example of how you take the time to nurture. Thank you for passing on your "simple aesthetic." I am still learning how to make life simpler.  So often it makes life better. 

Thanks for letting me bake chocolate chip cookies after school.  It was the beginning of my finding  joy in the kitchen.

Thanks for staying up late to edit my papers and to sew more than a few last minute costumes. You took pride in my success and made me understand the importance of doing my best. In this, you gave me wings. Thanks for staying up late to monitor my curfews. You also gave me boundaries. 

Thanks for attending all my piano recitals, band concerts, sporting events and school plays.  I never once doubted that you actually wanted to be there. Regardless of how I did, I always believed that you were proud of me.

Thank you for being mother, friend and psychotherapist when I moved away and was lonely.  Thank you for knowing when to give advice and knowing when to keep it.

Thank you for being my encourager and always seeing the best in me.  Thank you for being a model of Faith and for helping me keep my life in perspective. Thanks for loving my husband, my kids and my dog.

But most of all, thank you for always having time for me.  Your example guides me as I raise children of my own.

Happy Mother's Day, Mom!  I love you!

Love,

Rachel

iheartfaces | Play

One of things I love most about living closer to family is being able to spend time with my super cute niece and nephews!  You might remember THIS PICTURE which I took last year. Hmmmm....... I think I see a theme.....  Playing with food is super fun!

Nana's Tamale & Enchilada Red Sauce

Happy Cinco de Mayo!  It's Samuel again and I am writing one more guest blog post for my mom.  A couple days ago, I posted my Nana's recipe for Sopa, or Spanish rice.  Today I will be sharing with you my Nana's recipe for red sauce.  This is the recipe that she uses for Tamales and Enchiladas.

We are having tamales tonight for Cinco de Mayo, so the timing couldn't have been better.

Nana's recipe begins with a rue consisting of 1/4 cup of Canola Oil and 1/4 cup of flour.  A rue is a flour and a fat which is combined in a pan and used as a thickener for a sauce.  Whisk the ingredients together and cook over medium heat for a few minutes until it turns a light brown color.

Next, add an entire 1 1/4 ounce package of Chile Ancho powder.  When my Nana was growing up, they made the sauce with dried Chile Ancho Peppers, but now that they carry the powder in our local Hispanic market, it's much easier.

Add 1 quart chicken or beef stock, 1/2 cumin and 1/2 teaspoon kosher salt.  The heat comes from the chile ancho powder, so you can adjust the spice accordingly.

If you use the sauce for enchiladas, you can serve it as is.  When my Nana makes Tamales, she likes to add some bits of pork or beef roast to the sauce.  Below, we cooked a pork roast and shredded about 1/2 to 1 pound of it to add to the sauce.

Also, make sure you add the roast drippings to the sauce for added flavor.

Spicy and flavorful tamales.

Feliz Cinco de Mayo!

Nana's Red Sauce for Tamales and Enchiladas

1/4 cup Canola Oil

1/4 cup flour

1 1/4 ounce package of Chile Ancho Molido

1 quart chicken or beef stock

1/2 teaspoon cumin

1/2 teaspoon kosher salt

1/2 - 1 pound shredded pork or beef roast with pan drippings

Over medium heat, whisk together canola oil and flour.  Continue to whisk until it turns a light brown color.  Add a 1 1/4 ounce package of Chile Ancho powder.  Continue to whisk.  Whisk in 1/2 teaspoon cumin and 1/2 teaspoon salt.  Whisk in 1 quart of chicken or beef stock.

When sauce is finished, add in 1/2 - 1 pound of shredded beef or pork and reserved pan drippings.

Use with Tamales or Enchiladas.

Peanut Buster Choco Tacos

Inspired partly by our love for the Dairy Queen Peanut Buster Parfait and partly by the dessert found in this month's Food Network Magazine, these Peanut Buster Choco Tacos will be the perfect hand held dessert for our Cinco de Mayo dinner.

We never celebrated Cinco de Mayo when I was growing up. I know, I lived a sheltered life.  My mother-in-law, however, was born in El Paso, Texas,  and since I've been married, it has since become a mandatory and much anticipated holiday for our family.

These tacos can be made in advance and are easy to assemble.

First, start with some crunchy corn taco shells.

Next, shmear some hot fudge inside the shell and top with a few peanuts.

Next, spoon a couple of tablespoons of ice cream into the shell.

Put the tacos into the freezer.

While the tacos are freezing, chop some peanuts.....

And make your own Magic Shell topping!

It's really easy.  Just combine two parts chocolate chips to one part coconut oil.

Microwave for a minute or two until it's melted and stir to combine.

The result is a nice, thin syrup that hardens on contact. Take the tacos out of the freezer and dip one side into the chocolate sauce. Immediately, before it hardens, and before you even have time to take a picture, sprinkle with the chopped peanuts.

Yummy!  Can't wait for Cinco de Mayo!

Peanut Buster Choco Tacos

Makes 12 Tacos

12 crunchy corn taco shells

1 cup peanuts, divided

Hot fudge sauce

Vanilla Ice Cream

12 ounces chocolate chip

1 cup coconut oil

1. Line up 12 taco in a 9x13 inch pan.
2. Spread 1-2 teaspoons of hot fudge sauce inside each taco.
3. Sprinkle inside of taco with a scant tablespoon of peanuts.
4. Spoon about 1/4 cup of vanilla ice cream inside tacos.
5. Place tacos in the freezer.
6. Chop up remaining nuts.
7. Make the Magic Shell (Combine chocolate chips and coconut oil in a microwave safe bowl and heat until melted 1-2 minutes)  Stir to combine.
8. Remove tacos from freezer and dip one end into sauce.
9. Immediately sprinkle with chopped peanuts.

THIS POST MAY BE LINKED TO: MONDAYS:  MADE BY YOU MONDAY, FLOUR ME WITH LOVE, MANIC MONDAY, TUESDAYS: TALENT SHOW TUESDAYS, TEMPT MY TUMMY TUESDAY, TRICK OR TREAT TUESDAY ,GET YOUR CRAFT ON,  MANDY'S RECIPE BOX  WEDNESDAYS: WORKS FOR ME WEDNESDAY, GINGER SNAP CRAFTS,  THURSDAYS:, STRUT YOUR STUFF, FULL PLATE THURSDAYS , CHIC & CRAFTY PARTY,FRIDAYS: I’M LOVING IT, FOODIE FRIDAY, FOOD ON FRIDAYS, TATERTOTS AND JELLO,   SHINE ON FRIDAYS, FRIDAY FAVORITES, BACON TIME , KITCHEN FUN WITH MY THREE SONS, WEEKEND RETREAT PINWORTHY PROJECTS SATURDAYS:SWEETS FOR A SATURDAY SIX SISTERS STUFF, CRUMBS AND CHAOS, SUNDAYS: NIFTY THRIFTY THINGS