Cinnamon Sugar Cupcake

Cinnamon Sugar Cupcakes
1 box White Cake Mix
3 eggs
½ cup oil
1 cup sour cream
1/3 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon almond extract

Cinnamon/Sugar Mix
2 tablespoons white sugar

Cinnamon Sugar Mix

½ tablespoons brown sugar
1 tablespoon cinnamon


Cinnamon Buttercream:
8 ounces cream cheese
½ cup butter
4 cups powdered sugar
2 teaspoons milk (if needed)
3 teaspoons cinnamon
1 ½ teaspoon vanilla
Cinnamon sugar to decorate

Directions:
1.     Preheat oven to 350 degrees and line muffin tins with cupcake liners.
2.     In a large bowl combine oil, eggs, vanilla and almond together.
3.    Sift (for easy mixing) in about ½ of the of the cake mix and stir only  until combined.
4.    Add buttermilk and sour cream.
5.    Sift in the last half of the cake mix and fill cupcake liners ¼ full.
6.   Combine sugar, brown sugar and cinnamon in a small bowl and sprinkle generously over batter.
7.    Fill liners again over the cinnamon mixture with batter until ¾ full.
8.   Bake for 18-22 minutes or until a fork inserted comes out clean.
9.Cinnamon Buttercream: Beat cream cheese and butter for 2 minutes.  Then add powdered sugar, milk, cinnamon and vanilla.  Let beat for 3-5 minutes.  If too stiff—add more milk.  If too thin—add more powdered sugar.
10.   Pipe onto cooled cupcakes and sprinkle cinnamon sugar to top.

Words to Live By

Moment in Nature (#5)

I do not own the photograph.  From the National Geographic website.

Giraffe in Tanzania

Photo found at http://photography.nationalgeographic.com/photography/

Cooking Sanitation Guide

Blueberry Cupcake with Swirled Cream Cheese Frosting

This was a post from a blog I use to have before this one.  I'm going to re-post all my favorite past posts onto this blog before closing down my old blog.  Enjoy!

This cupcake is a real crowd-pleaser. I found it in a 2012 issue of Martha Stewart Living and fell in love. I’ve made it couple of times and it always comes out. 

What I love most about it is the different textures going on it this beautiful cupcake. You have the fluffy cake mixed with sweet blueberries and its topped with a crunchy brown sugar mix, then topped with a smooth cream cheese frosting with swirls of blueberry jam. Yum! 

Essentials For Enjoying an Autumn Reading Day!

The one good thing about living in the Midwest is the seasonally changes in the weather...  When hot humid weather slowly changes to a cool breeze as the leaves on the trees go from greens to yellows, reds, and vibrant orange shades…that is the best time of year!  Autumn is my favorite season.  The clothes are more comfortable and I do love boot season.

It is the perfect season to crack the window open, wrap yourself up in a big blanket, warm beverage, and sit in a comfy old chair to read a good novel!

Essentials for a cozy day of autumn reading: 
Coffee Drinks from: Peet’s Coffee
http://www.peets.com/

Mayan Mocha: Taste the return of our customer favorite - hand-pulled espresso and creamy steamed milk with rich Dutch cocoa, sweet cinnamon, and a kick of pepper. Topped with whipped cream

Pumpkin Latte: Fall's classic flavor returns with freshly-pulled espresso, creamy steamed milk, sweet vanilla, light cinnamon, and a hint of nutmeg.

Blanket: Kohl’s
http://www.kohls.com/catalog/blankets-throws-bedding-bed-bath.jsp?CN=4294719783+4294719802+4294719803&itemsPerPageFromURL=60

 Reclining chair: Wayfair
http://www.wayfair.com/OSP-Designs-Kensington-Recliner-KNS54-OSP1699.html

Fuzzy Comfy Socks: Wal-Mart
http://www.walmart.com/ip/Luxury-Divas-Plush-Multi-Color-Fun-Thick-Striped-6-Pack-Fuzzy-Socks/39135601

Chair Pillow: Target
http://www.target.com/p/rizzy-home-leaves-applique/-/A-16873108#prodSlot=_3_15

Pumpkin Décor: Pier 1
http://www.pier1.com/holiday-seasonal/fall-harvest-decorations/pumpkin-decorations,default,sc.html?icid=1194&start=0&sz=88&showAll=88

And a good book: I choose Harry Potter and the Sorcerer’s Stone because this Fall I plan on re-reading the series.

Curtis Stone’s Peanut Butter Cookies with Chocolate Chunks

I love these cookies and I am not a big peanut butter fan, but these I can’t resist.  These are also a good alternative to the regular chocolate chip cookie.

Ingredients1 cup all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1 cup chunky peanut butter 1/2 cup (packed) light brown sugar1/2 cup granulated 1/2 cup (1 stick) unsalted butter, at room temperature1 1/2 Tbsp.  honey1 large egg1 teaspoon vanilla extract5 ounces semisweet chocolate, coarsely chopped

Directions:Preheat the oven to 350°F.  Line heavy large baking sheet with parchment paper or spray with baking spray

Mix the flour, baking soda, and salt in a medium bowl.  Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey, egg, and vanilla in a large bowl until well blended. Stir the dry ingredients into the peanut butter mixture in 2 additions.  Stir in the chopped chocolate.

Scoop about 3 Tbsp.  of dough for each cookie onto the prepared baking sheets, spacing them 2 1/2 inches apart, or use a cookie scoop…this is a common tip, but well worth doing!Bake for about 10-12 minutes, or until the cookies puff and begin to brown on top but are still very soft to the touchCool the cookies on the baking sheets for 5 minutes.  Using a metal spatula, transfer the cookies to a rack and eat warm or cool completely.

Allie

I have been blessed with having three dogs in my life.  All of them have been Bichon Frises.  I am a dog person, but have a place in my heart for all animals.  I missed National Dog Day last month, so I want to pay tribute to my little puppy (though she's 10 years old) Allie.  She is the family dog and when I moved out, I had to leave her with my parents.  I see her once a week, but still miss her company and the love she gives so freely everyday!

Allie

What can I say about Allie... she is probably one of the sweetest, most gentle dogs I have ever come in to contact with.  The dog has never showed signs of aggression or ever snarled.  She is a shy dog who is weary of strangers, but fiercely loyal to those she knows and loves.  She is lazy dog who love to snuggle underneath blankets and sleep.  Her head always has to be covered when she is laying down (kind of like a ostrich). If there is a pillow around...chances are Allie is laying under it.  Allie is tiny for her breed, was the runt of the litter, and weighs in at 9 lbs.  If it's just you and her, she follows you where every you go and loves to play hide and seek.  She has been the best companion to me & my family and can be trusted when alone 100%. 

Lilly- Allie's aunt.  Our other dog who sadly died at the age of 6 five years ago.  She was the opposite of Allie, always getting into trouble, which made you laugh and love her more!

Below is a favorite poem about dogs...makes my heart melt every time I read it.

The Perfect Dog

My son asked a question as little boys do

Of me in my wisdom and all that I knew.

“Is there a dog that is perfect?” he asked on a whim, 

Well, I thought and I thought about where to begin.

“He’d have ears that were floppy… or cropped and alert

And eyes that were sleepy… or perky and pert,

He’d leap like a bunny or sit in your lap

And run fast as horses… or opt for a nap.

“A dog that is perfect would be covered in spots

Or maybe one-color … and then have spots-not.

“He’d be small as a teacup… or big as a house,

With a nose that seemed flattened … or long like a mouse,

“He’d swim and he’d hunt with a coat flying free

Or be dainty and delicate … and ‘He’d’ be a ‘She’

As I struggled to answer, and not with a clue,

My son, with a smile, said, out of the blue,

With the wisdom of children, what he already knew…

The dog that is perfect … is the one next to you.

- John O'Hurley

Essential Kitchen Tools

1. Rubber Spatula- I got this same exact one at Kohl’s.  It’s essential for scraping batter in a bowl, mixing, and is heat resistant.  

2. Parchment paper can be used for both baking and cooking.  I use it on cookie sheets, in cake pans, and cooking fish in the “en papillote” folded pouch style.  You can also wrap cheese in it when storing in the refrigerator.

3. A digital scale comes in handy when measuring ingredient for baking.  I love that you get the exact measurement when using it.  Also can be used when weighting meats, poultry, and fish.
4. Vinyl disposable glove.  I love these and use them when handling raw meats.  That way I do not have to wash my hands a million times.  Also useful when tossing salad and mashing up ingredients together.

5. Pyrex liquid measuring cup.  Easy to use for recipes that require fl. oz. measurement.  Not for dry ingredients. 

6. Micro plane Grater- I use mine all the time.  Easy to use for cheeses, garlic, and nutmeg.  Very useful tool to have around.

7. Chef Knife- this is one tool I would spend a little money on.  A good sharp knife is essential to any cook. It makes the work load easier and you have less chance of cutting yourself as opposed to using a dull knife, where you have to use more of an effort. This is the exact chef’s knife I have and used in culinary school.  http://www.zwilling.com/en/home.html

8. Fish spatula- This is Rachael Ray’s fish turner.  I not only use it for fish, but any delicate items that need turning or removal from the pan.  I also use it for baking, when I’m taking cookies off of a baking sheet or a piece of cake out of the pan.

9. Dough scraper.  This can be used not only for baking, but in cooking as well. A useful tool when transferring ingredient to a pan, such at chopped vegetables or herbs. 

Mini Ham & Gruyere Sandwiches

Perfect finger food for the big game!  This is not a low calorie food so beware. But it is delicious and easy to make. 

Ingredients

12 pack of mini King’s Hawaiian Rolls
1 lb. thinly sliced black forest ham (I use Virginia ham)
1 cup grated Gruyere cheese
Philly’s Onion & Chive whipped cream cheese
½ cup butter (1 stick)
½ cup grated Parmesan cheese

Directions:

Heat oven to 350⁰ F and set the rack in the middle.

Cut the 12 pack of Hawaiian rolls in half to make a top and bottom. . Put the bottom halves in a 9x11 glass cooking dish. Spread a pound of black forest ham on the bottoms and cover that with grated Gruyere cheese. Spread half a tub of Philly onion and chive cream cheese on the sandwich tops, and then put them on the sandwich bottoms. 
Melt a stick of butter and mix with 1/2 cup of Parmesan cheese, and then pour over the sandwiches. Let the dish sit for 20 min. 

Cover the pan in foil then bake for 20-25 minutes until the butter/Parmesan crust is golden and browning at the edges.

Enjoy!

Moment in Nature (#4)

I do not own the photograph.  From the National Geographic website.

Reef Manta Ray in Bali

A very large, graceful ray, the reef manta ray (Manta alfredi) is a distinctive fish with triangular pectoral ‘wings’ and paddle-like lobes which extend in front of the mouth. Despite its large size, the reef manta ray feeds on some of the tiniest organisms in the ocean. Manta rays have the largest brains of all fish, and much remains to be discovered about their intelligence and social interactions. 

Information from: http://www.arkive.org/reef-manta-ray/manta-alfredi/

Photo found at http://photography.nationalgeographic.com/photography/

For The Book Lover!

Where to buy:

http://www.theliterarygiftcompany.com/

www.booklovergifts.com

http://www.lang.com/

http://www.littlebookishgifts.co.uk/

http://www.cafepress.com/+book+gifts

https://www.etsy.com/shop/craftedvan?ref=l2-shopheader-name

https://www.etsy.com/shop/HappyHelloCo?ref=l2-shopheader-name

TBT: Favorite Cereals of My Childhood

I was a child of the 80’s and 90’s.  I have so many fond memories of that time period.  I feel we had the best cartoons, best toys, best teen idols, and so on as so forth.  It was a simpler time back then and one that I cherish nowadays.  Back then as a child if you wanted something you had to earn it.  Nothing was given freely and nothing was expected.  I grew up in the middle class.  We had dinner every night at 5:30pm, sitting at the dinner table together….no television on, and actually had conversations.  I went outside with my friends every night playing Capture the Flag, or riding bikes, or just trying not to get into trouble.  I didn’t even own my first cell phone till I was 20.  I always think back on my childhood and smile.  When I was a kid, I couldn’t wait to grow up.  And now as an adult, I wish I could go back in time and be a kid again!

I’m doing a Throwback Thursday today with my favorite cereals from my childhood.  I basically had cereal every day for breakfast.  I especially loved looking for the prize at the bottom of the box…I admit I would dump out all the cereal into a big bowl…get the prize…and then pour it back into the box without anyone being the wiser.  

Savory Prosciutto Palmiers

This was a post from a blog I use to have before this one.  I'm going to re-post all my favorite past posts onto this blog before closing down my old blog.  Enjoy this yummy recipe. 

So easy to make and so delicious to eat!

I made this for Super Bowl Sunday last year. I wanted an appetizer that was quick to make, warm, and savory for such a cold day, especially living in Chicago. I made two dozen of them and they did not last more than 10 minutes….seriously!

Puff pastry dough is very labor intensive. I’ve made it in the past a couple of times, but for this recipe, I just used a box or pre-made dough I found in my freezer. The rest of the ingredients included: tomato paste, prosciutto, and grated parmesan cheese. For the parmesan cheese, I always buy a block of parm and grate it as needed. It is just better this way… I find that the pre-grated parm you can buy at the store is always a little dry.

An alternative to using tomato paste is to instead use a mixture of a table spoon of honey mixed with ½ cup mustard. Mix it up and try different ingredients. Enjoy! 

Vanilla Bean Cupcakes with French Silk Frosting

Vanilla Bean Cupcakes with French Silk Frosting

Cupcake Ingredients
2 1/4 cups cake flour 
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups whole milk, room temperature
4 large egg whites, room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
Seeds scraped from one vanilla bean
2 teaspoons pure vanilla extract

Directions: Set oven to 350°F- use center rack.  Line cupcake pan with paper liners.

In a large bowl, sift together the flour, baking powder and salt.
In a medium bowl, whisk together the milk, vanilla extract,  and egg whites.
In the bowl of a stand mixer use the paddle cream  the butter, sugar,  and vanilla bean seeds at medium speed for 3 minutes, or until the butter and sugar are very light. Add in ½ the dry ingredients, alternating with half the milk-egg mixture.  Repeat process one final time, beating until the batter fully incorporated and smooth. Mix for another 2 minutes to make sure batter is properly aerated- helps to give cupcakes height.

Using a large scoop (about 3 tablespoons), distribute batter in the lined cupcake pan… filling each well 2/3 full.

Bake for 18-22 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.

French Silk Frosting Ingredients

2 2/3 c. powdered sugar
2/3 c. butter, softened
2 oz. melted unsweetened chocolate (cool)…I like a more chocolate flavor, so I use 3 oz. 
3/4 tsp. vanilla
2 tbsp. milk

Directions: Using a whip attachment on a standing mixer, whip butter for one minute. Then add chocolate, vanilla extract, and 1/3 of the powder sugar.  Whip for 30 seconds, then add 1 tbsp. of milk, then 1/3 of powder sugar.  Again whip for 30 seconds then add the last tbsp. of milk and the final 1/3 cup of powder sugar.  Whip together  until smooth and fluffy- I whipped mine for 2 minutes.

Moment in Nature (#3)

I do not own the photograph.  From the National Geographic website.

Fennec Fox in Morocco

Fennec or fennec fox is a nocturnal mammal, characterized by very large, pointed ears, long tail, and highly social behavior. It is found in the central Sahara Desert as well as other desert and mountainous regions of North America.

Fennecs are highly social, living together in family groups of up to ten members. Fennecs tend to spend most of the daytime hours underground in burrows, while hunting at night. By sleeping during the day in burrows, they are protected from the hot sun of their desert environment. 

Information from: http://www.newworldencyclopedia.org/entry/Fennec
Photo found at http://photography.nationalgeographic.com/photography/

Soap & Glory

I was at Sephora four months ago and bought these on a whim and quickly fell in love.  I am always looking for a good body scrub, especially to exfoliate my arms and this one worked wonderfully.  Used with the same-scented body butter…I was all set to go.  The scent…OMG!!! LOVE IT!  This smells so good and lasts for a long time.  When I use this body butter on my hands and arm, I find myself constantly smelling my hands. I really want the Pink perfume I’ve seen, but yet to find.  

Products featured: 
~FLAKE AWAY™ BODY POLISH
Skin smoothing body polish with shea butter, sweet almond oil, peach seed powder, sea salt and sugar.

~THE RIGHTEOUS BUTTER™ BODY BUTTER
Scented with our Original Pink™ fragrance.

~FACE SOAP AND CLARITY™
3-in-1 Daily Detox Vitamin C Facial Wash smoothes and purifies for super clean, fresh and bright skin. With complexion-friendly, non-drying, easy-rinse ingredients including natural SUPERFRUIT™ YUZU and ULTRA-SOFT SCRUB-BEADS, this high-tech foaming facial wash is a multitasking miracle.

***This comes in a large sized bottle 16.9 FL Oz.  I bought this product a couple months ago and still have ¾ of the bottle left.  A little bit goes a long way.  My skin feels so refreshed and cleans after use.  


According to Sephora, “Its alluring scent of Soap & Glory's signature Pink Fragrance combines fresh bergamot, mandarin, rose, jasmine, peach, strawberry, oakmoss, and amber with woody and warm vanilla notes.”


http://www.ulta.com/ulta/a/Soap-Glory/_/N-1z12b80?ciSelector=searchResults

Orecchiette with Italian Sausage & Broccoli Rabe

In culinary school this was one of the dishes when had to make.  When my cooking partner and I tried it, we both could not believe hove good it was.  I have since made it numerous times and have made a few modifications to make it better.  The key it the pasta shape, so I highly recommend only using the orecchiette pasta.  You’re basically making a ragú, and the shape of the pasta just holds the sauce perfectly.

I’m not going to lie; there are a lot of steps involved in this dish, but the end result it worth it!

Ingredients
1 lb. of Orecchiette (one box)
1 lb. broccoli rabe (1 bunch)
5 fl oz. Olive Oil
6 oz. diced onions (1/2 of a large onion)
5 oz. tomato paste (a little more than ½ of the small can of paste)
1 lb. hot Italian package (I buy Johnsonville’s non-cased sausage & use the whole package)
1 garlic clove (I use a grater/ micro plane on this- I don’t like seeing bits of garlic in my food)
¼ tsp. red pepper flakes
1 fl oz. water
1 oz. chopped parsley
1 oz. chiffonade basil
½ oz. chopped oregano
½ oz. minced chives
3 oz. grated Parmesan cheese


Directions: 

In large pot boil water seasoned with salt (use a pasta cooker for this that way when the broccoli rabe is done you just lift up the pasta strainer.)  You will re-use the water for the pasta.  Set aside a bowl of ice water fixed with a sieve.  We are quickly going to blanch the broccoli rabe.  Once you get those things set, wash the broccoli rabe and cut into 1 inch piece include the stem, florets, and leaves.  When the water is ready, blanch the rabe for about 1 minute or until the broccoli get bright green in color.  It you cook it too long, that green color with start to seep into the water. Pour the broccoli rabe quickly into the sieve sitting in the ice water to stop the cooking.  Set aside.

Cook pasta using the same water and pot as you did for the blanched broccoli rabe.  Cook and drain following the direction on the box.  Set aside

In a large sauté pan, pour 3 fl. oz. of olive oil and let heat up on medium heat.  Next add onions and sweat for 4 minutes until softened.  Next add tomato paste and hot Italian sausage.  I use a whisk and mixed all this together and cook for 4-5 minutes. I mix with the whisk for about a minute because I like my meat very separates and in little pieces.  Once cooked through, set this mix aside in a bowl.  Using the same sauté pan add the rest of the oil and add the garlic and red pepper flakes.  Sauté for 1 minute and add 1 fl. oz. of water, to basically de-glaze the pan.  Simmer for 1 more minute and then add the Italian sausage mixture back into the pan and broccoli rabe. Sauté for another minute and then mix in herb and pasta.  Mix well and then add the Parmesan cheese.  Stir until all is heated, 1 minute. 

Take off the heat and serve.

Enjoy!

Lymphoma Awareness Month: September!!

September is Lymphoma Awareness month.  I know with October being Breast Cancer Awareness month coming up, it is a big push for pink. But there are so many other cancers out there and I wanted to help bring awareness to Lymphoma.  This is personal for me because I am a Hodgkin’s Lymphoma survivor!  Hodgkin lymphoma is a type of cancer that starts in white blood cells called lymphocytes. Lymphocytes are part of the body’s immune system.  I am 4 year in remission this month!  I was diagnosed just after my 29th birthday…happy birthday to me  I went through 5 months of chemotherapy every other week lasting 3 hours each session.  It was probably one of the worst times in my life, wouldn’t want anyone to have to go through that….no one!  What got me through was a fantastic support system in my family and friends.  I tried to keep  a positive attitude and never felt sorry for myself or had the “why me” moment.  Needless to say there weren’t moments of breakdowns (i.e. when I lost all my hair or had hospitalized for severe anemia), I just never dwelled on it and tried moved on.  

Cancer changes you, makes you really re-evaluate your life and how you were living it.  I had a lot of time to think during my infusion sessions and decided to set goals with things I actually wanted to do in the future.  I did this to have something to look forward to, to set my mind on something else besides being sick.  Which is why I went to culinary school…I always wanted to do it, so I did.  I planned and I planned and started bringing the culinary course catalog to my chemo sessions and couldn’t wait to start.  I had those course descriptions memorized by the time I finished chemo.

Cancer also made me not want to dwell on the bad in life, but move on from it.  Bad things happen; they happen too many, but how you deal with it….your actions is what shows what type of person you are.  So I try to stay positive.  People do tell me that I’m too happy, too nice, too willing to overlook others behavior, too non-confrontational, or I’m too sympathetic.  So what!! I use to let every little thing bother me and I was unhappy. But you know what… life’s too short to be like that.  I want to live in the light, not in the dark.  I want to enjoy every minute of life I have because in all honestly I don’t know how long I have left.  There is this fear in the back of my mind that I will probably get cancer again; it’s a fear that will never go away.  And it’s that fear that drives my every minute of every day.  It is what changed me and my perspective on life. 

We all know someone who has been affected by cancer.  And that a scary though that is it so prevalent in our society now-a-days.  So many types of cancers out there, they all need to be acknowledged!!

Here are some websites for you information regarding cancer:
http://www.cancer.org/index
http://www.stupidcancer.org/
http://www.lls.org/

Here are some personal pictures of me:

My sister and me.  This is the day she shaved my head.  It was a very emotional day for the both of us.  My hair was falling out like crazy, so I called her up and she came over and did it.  My sister Cindy is one of the best people I know.  She took care of me during this rough time in my life along with my parents and I will be grateful for life!

This was 2014, my last semester in culinary school.  I'm the one in the middle (look at my hair now!).  This was an award ceremony for my team...we won a competition. Going to culinary school was one of the best decisions of my life!