lessons learned…

yup… i’m gonna explain some lessons here.

what kind of lessons?

oh let’s just say that while it’s ok to use recipes as a guide, sometimes you should use a measuring spoon or some kind of utensil…

let me explain….

i don’t exactly measure everything like i’m supposed to. i use measuring cups and spoons when i bake but when i’m cooking, not exactly so precisely. i find recipes to be more like a general guide. that means that i usually pour the seasonings directly into whatever it is and taste as i go. my mom frowns upon this. most people do. and clearly i should learn my lesson. or at least pour them into my hand or use some type of spoon. why do i bring this up?

well it actually has absolutely everything to do with this post…

you see i have recently accepted the fact that i probably like a lot more veggies than i thought. my problem has always been a texture thing. i don’t like smushy yucky things and most veggies they served in the school cafeteria were just that. (i mean hell we called the hamburgers “bouncy burgers” – seriously, they bounced on the plate.) and i was a pretty hard headed kid so i didn’t like veggies. but i’m opening up and trying them (i still won’t do smushy ones). if you cook them fresh, i will at least try it. so this is the first thanksgiving that i actually was interested in green bean casserole. we’ve already established that i watch waaaaay too much food network so naturally this time of year there have been all kinds of recipes. so there was one morning that i was watching food network and guy fieri was making a whole thanksgiving dinner and what do you know… homemade, fresh green bean casserole. it was one of those recipes that i just knew i needed to try.

i know. i know. i still haven’t explained the lesson tie in….

here it is…

the recipe calls for cayenne pepper. well i was shaking the cayenne into the casserole and then it kinda decided to create a small avalanche. don’t get me wrong. the casserole was still delicious but it had a little bit more of a kick than i think was intended. but it was still amazing. amazing enough that my mom has been waiting for this post… i had to get through the office thanksgiving before moving onto to the multiple dishes from thursday… so i’m here now. i could never go back to traditional green bean casserole, i never really had it before but now i really pretty much never will. this is a fresh green bean casserole with a homemade cream of mushroom gravy and homemade fried onion strings. i totally feel like it was worth the effort.

green bean casserole with homemade mushroom gravy

  • 1 1/2 lb green beans, trimmed – i ended up with about a pound
  • salt
  • pepper
  • 2 tbs butter
  • 1 tbs bacon grease – if you don’t hoard bacon grease like i do, you can use vegetable oil
  • 1 lb mushrooms, cleaned and quarter – i used cremini and shitake
  • 2 cloves garlic
  • 1/4 tsp cayenne powder
  • 1/4 tsp ground nutmeg
  • 2 tbs flour
  • 1 cup chicken stock
  • 1 cup sour cream
  • 1/2 cup cream
  • 1/4 cup grated Parmesan
  • fried onion straws – for the homemade version use 1 small onion, flour, salt, pepper, seasoning, 1 egg, milk, vegetable oil
  1. preheat the oven to 450F
  2. bring a large pot of salted water to a boil. add the green beans and cook until they just turn bright green, 2 to 3 minutes.(you’re not cooking the green beans all the way through – remember no yucky, smushy stuff) strain and plunge the green beans immediately in a large bowl of ice water to stop the cooking process. drain.
  3. set a 12-inch cast-iron skillet over medium-high heat. add the butter and bacon grease (or vegetable oil) .once the butter is melted and the pan is hot, add the mushrooms. cook undisturbed so the mushrooms sear about 1 minute. add the garlic and continue cooking the mushrooms to achieve some nice color. season with the salt, pepper, cayenne and nutmeg (remember to use a measuring spoon or something to stop the small avalanche). cook 2 to 3 more minutes longer, dusting the mushrooms with some of the flour as they release moisture. stir with a whisk to incorporate the flour and gradually add in the chicken stock. bring to a simmer, then reduce the heat and add the sour cream and cream. stir gently and cook over low heat until gravy thickens, 5 to 6 minutes. add the green beans to the pan and fold together so everything is mixed well. spread out evenly in the pan. sprinkle the green beans with the grated parmesan and transfer to a roasting tray (to catch any spill-over). Bake until the casserole is bubbly and the top is melted and golden, 15 minutes.
  4. for the onion strings, cut the onion into quarters and slice thinly. dip some of the onion strings into the beaten egg and milk mixture. toss with seasoned flour and into a pot of hot oil. fry until the strings are golden brown. remove from the oil and drain. (now hide them if you don’t want them to disappear)
  5. top the green bean casserole with the fried onion strings and serve.

seriously. awesomeness.

stay tuned. more to come.

kisses.

recipe adapted from: guy fieri

i freak out at the oddest times for the oddest things….

seriously i do. and usually i freak out over nothing in particular or something that doesn’t need to be freaked out about. last night i couldn’t go to sleep because i started to freak out about planning our office christmas lunch… seriously? we’re talking about having it in 2 weeks and i’m freaking out that we won’t be able to make reservations. let me partly explain why… first of all, our office is about 20 people. do you know how hard it is to find a restaurant that will do a reservation for 20 people with 2 weeks? let me just say it’s not the easiest task in the world. secondly, last year’s lunch had some hiccups and not just because of the alcohol we drank…. in fact, the restaurant we made reservations at didn’t even have their liquor license until 1145a that day! i will give them mad props for calling me ahead of time and letting me know we could bring in our own alcohol but that just made for an even more eventful day. the lunch ended up going great but still… so as i’m trying to go to bed last night, i realize we’re talking about a week from this coming friday! ahhhhhh. that’s so much closer when you’re talking about making a reservation and such than just saying 2 weeks away. especially to me. i’m a planner. i don’t freak so much if things don’t go exactly as planned but i like having a general plan in place. so i’ve made my phone calls this morning and am waiting to hear back about these reservations…

ah holidays and all the food events that it brings…

anywho………

so this would be the second of the posts regarding all the food i made last week for thanksgiving. and this was by far one of my favorite recipes from the week. last post was about the appetizer (sausage balls) i brought to work…. this one… oh this one is about the cookies. and these cookies were AMAZING. seriously one of my favorite cookie recipes i have ever found. i have several cookie recipes and many of them are lemony or sugar cookie or something that doesn’t necessarily make me think of the fall. these were brown sugar cookies that had a maple flavored glaze. look… i live in the deep south so we don’t get to see pretty leaves and such during the fall but i sure know that maple tends to be a popular flavor this time of year. so i decided to make these and test them out. oh geez. they were worth it. i was worried when i made them tuesday night for several reasons:

reason 1: they were glazed so was the glaze going to dry so they could be transported to work along with the rest of my stuff…

reason 2: as we’ve established, i’m a fan of chewy/soft cookies, not crunchy. when i tasted one after it had a couple minutes to cool outside of the oven, it was crunchy. the blogger promised that these were soft on the inside but crunchy on the outside. that wasn’t what i was getting.

but in the end everything worked out miraculously. the glaze dried enough that i could stack the cookies between sheets of wax paper and it also gave the cookies the chewiness that i was expecting. and let me just tell you… this glaze is probably the best one i’ve ever tasted on a cookie. i probably could have dipped just about anything in it and been a happy camper. these cookies are worth adding to your cookie recipe collection if you have one or just being the only recipe in your collection really.

brown sugar cookies with a maple glaze

  • 1/2 c unsalted, softened butter
  • 1/2 c dark karo
  • 1 1/2 c brown sugar – i used light brown
  • 1 egg
  • 1 tbs cinnamon
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 2 1/2 c flour
  • 2 c powdered sugar
  • 1 tsp maple extract
  • 2 tbs dark karo
  • 1 tbs milk
  1. preheat oven to 375F.
  2. beat together butter, karo, sugar and egg until light and fluffy. add the remaining ingredients and beat until well mixed.
  3. roll into golf ball size balls (or just use your handy dandy cookie scoop!). place cookies 2 in apart (seriously, they do spread some). bake for 10-13 minutes or until the edges are just browned.
  4. let the cookies cool until slightly warm.
  5. whisk together the powdered sugar, maple extract, karo and milk. drizzle the glaze onto the cookies. allow to set 20-30 minutes before packaging them up…

best. cookie. ever.

or at least so far.

kisses.

recipe from: cheeky kitchen

undisputable numero uno…

so the tigers are the numero uno team in the country… does that surprise anyone?? it shouldn’t. i’m sure those at espn and all the other media outlets would love to point out that i’m wrong. hey they’re entitled to their opinions, even if they are mistaken. i mean lsu has truly had the toughest schedule for the season and has come out of every test a winner… facing 3 top 25 (2 of them top 5) teams on the road and winning. not to mention playing another top 5 team at home… while i do not agree with les miles and personally do not like him as our head coach, he has brought us to number 1 this year! i’m proud of my tigers and all their accomplishments ON THE FIELD this season… i have a lot of opinions about the team and coaches in general but i’m gonna leave it at GEAUX TIGERS!!

now on to the first of several posts this week….

so our office had a thanksgiving lunch on wednesday. everyone brought something… well everyone but maddie who was in charge of cornbread dressing… so we had thanksgiving lunch with no cornbread dressing… our office doesn’t have any ovens or anything fancy in the kitchen/breakroom so i decided that i was going to bring something that didn’t have to be heated and could be room temp. what did i decide on? well one of the things i brought were sausage balls (i also brought cookies but that’s for next posting…). i like having some type of appetizer that everyone could snack on before we ate. plus sausage balls are just good. (let’s face some facts too… you can’t talk about sausage balls without it sounding some kind of dirty so let’s keep our minds out of the gutter here…)

anyways…

so i found a recipe for sausage balls using boursin cheese. ummmm i love sausage balls and i love boursin. could this be as good as i imagine? why yes it could. these were good and were gone quickly. in fact they even had grown men talking to them. just saying.

boursin sausage balls

 

  • 1 lb sausage – the recipe calls for italian sausage but my store offers a sausage blend and that’s what i used. i like italian sausage in my spaghetti meat sauce but otherwise i’m not a huge fan…
  • 1 package (5 oz) boursin cheese – i would assume you could use any of the varieties you wanted but i used the garlic and herbs
  • 3 oz cream cheese
  • 1 1/4 cup biscuit mix – again the original recipe called for bisquick but i had pioneer so that’s what i used
  • 1 cup mozzarella cheese – i used a mix of mozzarella cheese and a mexican cheese blend (not the kind with taco seasoning in the mix but just the multiple cheeses)
  1. preheat oven to 400F
  2. mix all ingredients together until well combined – i followed her suggestion and used my stand mixer with a dough hook attachment
  3. roll into 1 in balls and bake 20-25 minutes or until browned.

she says that the balls may be frozen uncooked, just add a few minutes to the baking time if you bake them frozen.

kisses.

recipe adapted from: plain chicken

let’s be thankful…

ok so it’s 2 days before thanksgiving so i figure i should let ya’ll know what i’m thankful for… cheesiness to ensue right now…

my family – yes i know that’s cheesy and everyone says that. or at least you would think that everyone says that. some people don’t. i’m extremely grateful to have the parents that i do. they are extremely supportive of me no matter what… even if that includes getting a degree in history that i’ll absolutely never use. hey. i got the degree.

my friends – again i know.. cheesy. i’m not extremely close to my extended family but my friends make up for that. i may not have 1000s of friends but the ones i do have, are a part of my family that i have choosen to be there.

music – i know i touched on this in the last post but finding a song that can speak the words / emotions that i can’t is an unbelievable thing. i am not musically inclined but music can move me like nothing else can.

food – isn’t that the whole point of this blog? just like music, food can bring so much emotion to someone. you can brighten a person’s day by making them some food.

anyways…

enough seriousness. i don’t do serious well…

ok so this is thanksgiving week like i said. so what does that mean other than writing some cheesy seriousness? it means i’m making a lot of food. and i’m not doing the whole meal… but i honestly wouldn’t have it any other way. i like to cook so let me. all that food will be a-whole-nother blog posting series. and trust me… that’s going to cover a couple posts.

so what’s this post about?

s’mores.

or more appropriately, s’mores bars.

this sounds familiar right?

it’s close but no cigar…. these s’mores bars are better than the cobbler. these s’mores bars had people hiding in the kitchen trying to sneak eating them. i’m serious. plus these s’mores bars use one of my favorite ingredients that is oh so not good for you… marshmallow creme! i could eat this out of the jar. sick i know… do i care? absolutely not.

back to the bars…

they are indulgent and delicious. and better than actual s’mores in my opinion. although i couldn’t tell you the last time that i ate an actual s’more; i usually just eat the burnt marshmallow. but these s’mores bars make me want to eat them. they are absolutely delicious and if you can’t have a campfire and make s’mores, totally worth doing. my mom even said they were good. i mean just look at that gooey marshmallow and melting chocolate… who can resist?

s’mores bars

  • 1/2 cup (1 stick) softened, unsalted butter
  • 1/4 cup brown sugar – i used light brown
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/3 cup flour
  • 3/4 cup graham cracker crumbs – you can buy the crumbs or make your own out of about 6 graham crackers like i did
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 king size (5 oz each) dark chocolate bars – i used hershey’s special dark but you could go fancy and use another brand, just make sure they cover the 8×8 pan
  • 1 1/2 cup marshmallow creme
  1. preheat oven to 350F. grease your 8×8 pan (you can use the wrapper to your stick of butter).
  2. in a bowl, cream together butter and sugars until fluffy. beat in egg and vanilla .
  3. in another bowl, whisk together flour, graham cracker crumbs, baking powder and salt. add to butter mixture and mix at low speed until combined.
  4. divide dough in half and press half into the bottom of your baking pan. place the chocolate bars over this layer (you may have to break them up a bit). spread marshamallow creme over the chocolate bars (if you figure out a good way to measure marshmallow creme, let me know… i just used a 7 oz jar).
  5. place the other half of dough in a single layer on top. (the blog i found this on recommends placing the dough in a gallon ziplock and flattening it out. then you snip the bag apart and try to place it on top. it works. it’s just not exactly pretty.)
  6. bake for 30-35 minutes, until lightly browned. cool completely before cutting into bars.

and that’s it. no campfire needed.

happy thanksgiving!

kisses.

recipe from: baked perfection

there are some nights you wish you could clone yourself…

and wednesday night was one of those nights… see i love music. i really do believe that there are many times when we cannot find the right words for the right moment and finding a song that can express that makes me beyond happy – ok well it makes me excited even in the sad/angry/whatever non-happy moments. i think that there are lyrics that express what we want to say better than if we could pull the words out of the air. that being said, i love going to concerts especially when it’s someone i really like. so it would be safe to assume that when an artist (say justin moore) comes to town, i would jump on the tickets…

…but i didn’t.

by choice.

oh it kills me to write that.

but here’s the other thing…

…there are certain “celebrity” chefs (or really just chefs in general) that i’m obsessed with. and not obsessed in the creepy way. just in the i really admire them and wish that we could be best friends so they could cook with/for me all the time. john besh is one of those chefs. he recently took over la provence restaurant and has a fabulous chef there and they host a monthly tasting dinner which my mom and stepdad attended in september and i was lucky enough to attend in october. he also just released a new cookbook. where am i going with all this? well at the end of the dinner in october they mentioned that he would be at the event in november so what’s the first thing i do when i hear that? promptly walk up to the hostess desk and make reservations. see these dinners are normally the third thursday of the month but because john besh is so awesome, his calendar is super packed so it had to be on a wednesday. the wednesday of the justin moore concert.

so i had to choose.

i choose food and john besh.

i don’t regret it either but i just wanted to be in two places at once. thankfully i did see justin moore when he came here with miranda lambert. i still would have liked to see HIS show and not him being an opener. but what can you do?

meet john besh!

and i did!!

he was awesome and really nice and i totally geeked out.

anyways… now that i blabbed forever on to the food.

i made the recipe before and i recently fond the magazine page where i tore it out so i decided to make it again.  the best part about this recipe is that it is super easy but looks super fancy. i mean there are a few steps to it but each step is simple and pretty non timeconsuming. it makes a great week night meal especially when you want to pretend to be fancy on a tuesday. oh and there’s no fancy name so…

chicken with brie and bacon in puff pastry (like i said.. no fancy name)

  • 1 lb chicken breast cutlets – you can buy 2 chicken breasts and cut them in half horizontally if where you shop doesn’t offer cutlets; and not these are not tenderloins
  • a wedge of brie cheese – i don’t know exactly how much i had, i just bought a wedge and used it
  • 6 slices bacon – i actually only used 4 slices but i needed extra to snack on; and if you can get good applewood smoked bacon, spend the little extra and get it.
  • 1 box puff pastry – make sure it’s thawed in the fridge the night before
  • cajun seasoning – you can really use any type of seasoning you’d like; i used slap ya mama, onion powder, and garlic powder
  • olive oil
  1. cook your bacon until it’s just crispy – that was about 25 minutes in my oven set to 350F. set the cooked bacon aside and snack on the extra strips you made because you know you can’t resist it either. leave your oven on.
  2. season both sides of your chicken breast cutlets with the seasoning and brown off in a skillet on medium / medium-high heat coated with olive oil – i did mine in two batches (2 cutlets per batch) because all 4 cutlets wouldn’t fit in my skillet comfortably.
  3. cut the brie into slices (you can remove the rind if you want to or you can leave it on, that’s your call).
  4. roll out the puff pastry sheets so you can cut each half in half so you have long rectangles of puff pasty. you want to roll it and cut it so that you can put the chicken breast cutlet in there and still be able to “close” it up.
  5. assemble your puff pasty chicken… it goes a little like this: puff pastry –> chicken breast –> brie cheese –> bacon. then you “close” up the puff pastry and press it together and put it on a baking sheet – if you’re smart (or insane) like me you’ll use the same baking sheet that you used for the bacon after you drained and saved the bacon grease (that stuff is like gold in my kitchen).
  6. cut a small slit in each side so the pastry doesn’t explode while baking.
  7. bake at 350F for 25-30 minutes or until the pastry is golden brown.

and that’s it.

told you it was simple and seemed really fancy. you can serve it with a salad or green beans. or whatever else floats your boat.

kisses.

they say it’s the fruit of the gods….

or at least that’s what the commericals say. oh and that eve used it to tempt adam instead of an apple. i wasn’t actually there that day when it happened, i had something important like washing my hair, so i’ll go with. 🙂 i mean that makes for a good background for this otherwise unassuming little red fruit. i mean if you watch enough tv, particularly food network and cooking channel you see just about every commercial out there for anything that is minutely related to food and the pomegrante industry is no slouch in producing commercials. they seem to stick with all these sexy bodies just to show the health benefits of the squishy little fruit. i mean these little red jewels are the “it” fruit right now. everyone is putting them in everything. and i can’t say that i really blame them. i mean i’m not one to cut one of these suckers open and eat the little arils, in fact they kinda freak me out. but i’m not opposed to having some pomegrante juice in my drink, preferably of the martini variety.

just saying.

so what was i to think when i’m pinning one day and i find a recipe for a cookie that combines chocolate and pomegrantes?!? i mean HELLO!! there is research out there that says some chocolate in your life is a good thing. and then you combine that with today’s superfruit du jour… which by my math (which i’ve always been oddly good at) means that the two combined makes for a very healthy cookie. who cares about what other ingredients are in there. butter. psshh.. that’s just some dairy. sugar…. well everyone needs a little sweet in their life. we already know how much i love cookies so i mean what’s better than a healthy cookie? um nothing!

that’s where this little beauty of a recipe comes in… so like i said, i found it pinning (shocker, i know) and it intrigued me so much that i decided that i actually was going to bake this week. i wasn’t planning on it initially. i was planning to take a week off from baking anything and bringing it to the office. i mean i have to make these people miss the treats otherwise they’re nothing special. but this i found this recipe and it kinda stayed with me in the back of my mind. i mean it’s fall and apparently that is THE TIME for pomegrantes. the thought of cracking one of these babies open had me. i mean i was hooked on the thought. so i figured, i’d break my plan.

i’ll take a break after thanksgiving.

back to where i was… so i make these cookies, with all their health benefits. and they are quite good. they were soft and pillowy which is always a good thing in a cookie. some people like crisp and crunchy cookies, but not me. i like the softies.i usually undercook them just a hair so they stay soft. this was a softy. and it had really good chocolate flavor. i mean really. then there were these little pomegrante arils. those things… i’m not quite sure how i feel about them in all honesty. they provided a really good tartness that balanced with the chocolatey goodness. but they were kinda weird. i’m not gonna lie. maybe because i ate a cookie when it was still pretty warm, but that made the arils warm and it was kinda gummy bear texture. because of that, i haven’t tried another yet. i need to. i need to give these little gems another shot. they’re worth that.

double chocolate pomegrante cookies

  • 1 c (2 sticks) unsalted, softened butter – you could use half butter, half shortening if you’d like but i like butter when i bake
  • 3/4 c sugar
  • 3/4 c brown sugar – i used light brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 c flour
  • 3/4 c cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 – 2 1/2 c chocolate chips – i used 1 c semisweet and 1 c milk but you can use any variation you like… i think white chocolate would be pretty awesome!
  • 1 c pomegrante arils – 1 pomegrante should provide plenty but if you’re lucky you live close to a store that you can buy these
  1. cream together butter, sugars, vanilla and eggs on medium-high speed for 3 minutes (yes 3 minutes).
  2. combine flour, cocoa, baking powder and salt in a bowl. add to butter mixture and mix until everything is incorporated.
  3. add the pomegrante arils and chocolate chips. (you’ll probably bust some of the arils but someone had to sacrifice for the others.)
  4. scoop the dough into small balls on an ungreased cookie sheet (i highly recommend a cookie dough scoop and parchment paper – trust me on the parchment, i learned the harder way). bake at 350F for 9-10 minutes. cool on a cooling rack.

don’t they take pretty pictures. ok well that’s kinda a lie. they’re drop cookies so they’re not in a perfect circle shape but sue me. they’re still yummy and they would loose their shape as soon as you bit into them.

speaking of pictures… notice the filter on the cookie picture? i’m going to let you in on a secret. that picture was taken with my phone and then went through instagram. am i advocating that for food blogs?? nope. but i am going to be using it while i learn how to really use my new dslr. so just an fyi. i figure i should be honest about it.

kisses.

recipe adapted from: Dana Made It

just because you’ve got the emotional range of a teaspoon doesn’t mean we all have

if you know where that line comes from, you’ll know where this post is heading… if not. shame on you. it comes from one of the most prolific and awesome book/film series of the decade. one that is centered around 7 years of a young boy who loses both his parents to a psycho mass murderer. getting there yet? if you know me well enough you should have been there a long time ago. it is the only film series that i will stay up past my 10p bedtime to go see the midnight premiere but that has all come to an end…

yes my friends, i’m talking about harry potter.

you see the 8th and final movie comes out on blu-ray and dvd this friday thus closing the proverbial book on the series. so that being said, i had to be a little themed for the occasion. but before i get to that i have to say a little bit about the series in general so please bear with me…

first of all, i would have liked to use my absolute favorite line from the entire series as the title to this post but i figured it would be better buried in the post itself so the minor curse word that is in it didn’t piss anyone off… the line was delivered by molly weasley in the last book near the end in the epic final battle for hogwarts and it goes “not my daughter you bitch!” it is not my favorite line because mrs. weasley calls someone a bitch but rather because it is such a dramatic and almost unexpected line. if you haven’t read the books then let me explain. while mrs. weasley is clearly the authoritive figure in the weasley household, she does it with a mild mannered nature. so to have her say that line in battle was epic, no pun intended. but i figured that didn’t need to be the first thing you see screaming at you for this post. plus i felt that the title for this blog was quite perfect. i mean hermoine does reference a teaspoon and as this blog has to do with cooking and this post with baking, it fit.

secondly and lastly, i just want to say that if you haven’t read the hp series, you should. i know that not everyone in the world has time to read 7 books but they are worth it. just read them.

now on with the recipe.

so in honor of hp and the deathly hollows part 2 coming out on dvd friday i figured i needed to bring something themed to the office. what else could be better than cupcakes? not too much. i found this recipe on a blog that i found from (guess… ) pinterest. the blog is called the pastry affair and it has quite a bit of goodies to choose from so you can expect to see more of her recipes as i go on. she did a miniseries of hp snacks back in july when the movie was coming out to the big screen and these butterbeer cupcakes were the final entry. she declares them as one of her top three cupcakes. and i have to say that i agree that they are up there. the cake itself is a rich and buttery cake. i’m going to steal her description as the cakes being “essentially a brown sugar cupcake infused with cream soda and buttery flavors.” you definitely get the buttery notes in the cupcake, although i felt like i missed the cream soda. i could have eaten a boatload of just the cupcakes. the recipe also calls for a butterscotch ganache and a butterscotch buttercream. the ganache is as simple as a ganache is supposed to be. the buttercream is delish as well and i could have eaten spoonfuls of it. (although i did make it a little sweeter than i would have truly preferred but that’s because i used all of the powdered sugar…) one last note. she says to put the butterscotch ganach in a plastic squeeze bottle and she’s correct. i didn’t have one and didn’t do an extensive search to find one but i should have. i used just a regular pastry bag and tip and it was a mess so my cupcakes did not get a final beautiful drizzle.

butterbeer cupcakes

  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 1/2 cup (1 stick) softened, unsalted butter
  • 1 cup packed dark brown sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  •  1 tsp butter flavoring
  • 1/2 cup buttermilk
  • 1/2 cup cream soda
  1. preheat oven to 350F. line cupcake tins with baking cups. (if you really want to get into the spirit of hp you can line them in house colors – just saying)
  2. whisk together flour, baking soda, baking powder and salt. set aside.
  3. beat together the butter and brown sugar until light and fluffy. add the eggs one at a time making sure to fully incorporate each addition. beat in the vanilla and butter flavoring.
  4. fold in 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, then cream soda, then remaining flour. (she says that folding the ingredients will prevent overmixing and result in a fluffier cupcake, i think i could have let my mixer continue the work on the “stir” level just until each addition was incorporated.) fill cupcake lines 3/4 full and bake for 15-18 minutes. cool completely before filling and frosting.

butterscotch ganache

  • 11 oz bag butterscotch chips
  • 1 cup heavy cream
  1. in a small saucepan over medium heat, melt butterscotch chips with heavy cream. remove from heat and let cool to room temperature.

butterscotch buttercream

  • 6 tbs softened, unsalted butter
  • 1/4 cup butterscotch ganache
  • 1 tsp vanilla
  • 1 tsp butter flavoring
  • pinch salt
  • 3 – 3 1/2 cups powdered sugar (taste it after 3)
  • splash heavy cream (as needed)
  1. beat the butter until it is light and fluffy. mix in the butterscotch ganach, vanilla, butter flavoring and salt. beat in the powdered sugar for 2-3 minutes. add the cream a tablespoon at a time until desired consistency is reached.

to assemble the cupcakes:  put butterscotch ganach in a plastic squeeze bottle and stab the tip into the cupcake. fill each cupcake until it starts to overflow. fill pastry bag with butterscotch buttercream and pipe onto the top of each cake (you can also just spread the buttercream on the cupcake like i did for some of mine). drizzle the butterscotch ganache on top. store in an airtight container at room temperature.

i know that the recipe is a little time consuming but it’s totally worth it. trust me. i even got told that the cupcakes were “the bomb”.

now go make some cupcakes and start reading hp. your life just isn’t complete until you do that.

kisses.