Baked Oatmeal

How in heaven's name did I think that I'd have more time for anything during this crazy holiday season??  The pace of each day seems to have picked up speed and I am racing in my attempt to keep up!!

As you set your clocks for early bird shopping on Black Friday, here's a recipe I thought you might like that is quick, super easy and delicious.  What makes it even better is the fact that you can "personalize" it with your favorite toppings so each plate can be unique, beautiful and tasty.  It is the perfect breakfast for people who are not fans of traditional oatmeal.

Baked Oatmeal

2 cups regular oatmeal
1/2 cup brown sugar
3/4 cup milk (I use 2%)
2 eggs
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup melted butter

Mix dry ingredients in a bowl.

Blend eggs and milk in a measuring cup and add to dry ingredients.

Stir in melted butter.  Bake in a non-stick or well-buttered 8"x8" pan at 350F for 20-30 minutes.  The edges should be brown, kind of like an oatmeal cookie.

Slice and serve warm with your favorite toppings.  It is very filling, so most pans will serve 8 people.  Try a mix of chocolate chips and nuts or fresh fruit.  You could also try maple syrup!!

On this morning, I warmed some fresh fruit in the microwave and poured on the milk.  A little dusting of powdered sugar would've been great!!

Enjoy!  It's warm, filling and will fortify you for a day of serious bargain shopping.


Pssst.....by the way, still no haircut.

I.O.U.

November is here and it's been more than a month since my last post.  I'll tell you about some of the things I've accomplished during my absence and I'll also share some of the things I haven't done (in addition to blogging).  To add greater depth to my "confession", you must now imagine that I'm hanging my head in shame.  Boo hoo.

In the last month, I haven't:

1.  worked out.  Not even once.  The "jiggles" are coming back with a vengeance and I must, must turn this trend around so that there will be no mistaking me for Santa or anyone jolly or jelly-like.

2.  painted my computer room or dining room.  I told you how much I love Christmas and the holidays in general.  I've been thinking about having a "thank you" cupcake party for my friends who have been so supportive in the last year.  I desperately need to clean up, paint and get ready to put up my "festival of trees"...that's anywhere from 3-5 indoors and 1 outside.  The clock is ticking.

3.  gotten a hair cut.  I know...this is a minor, tiny thing...but at this point oh so necessary.  Maybe this Friday.

4.  played my guitar.  I'm really sad about this one, so I won't elaborate.

5.  taken Kasey to the dog park.  I walk her every day, but haven't made it to the park.  She loves to point at the geese and splash in the creek.  Poor puppy.

Don't think I'm a total slacker, try to be nice.  I get up everyday with a long, long to-do list and the very best of intentions that have little or nothing to do with my energy level...bet you do too.  I've catered a wedding and 2 other business events and baked tons of cupcakes for San Francisco Coffee.  I've played tennis once a week for my team,  tried to keep up with the laundry and every now and then get a full night's sleep.  I've been bowling with my family and seen a movie or two and not fallen asleep in the theatre. 

Something else I did in the last month was attempted to make homemade soup.  In one of my posts, I included a recipe for cheddar biscuits and dreamily talked about steaming mugs of soup.  Well...I bought a book about soup, selected a simple, vegetarian-adaptable recipe and gave it a shot.

Tomato and Vermicelli Soup

2 Tablespoons olive or corn oil

1/3 cup vermicelli

1 onion, roughly chopped

1 garlic clove, chopped

3 cups peeled, seeded and roughly chopped tomatoes

1 quart chicken stock (I used vegetable)

1/4 teaspoon sugar

1 Tablespoon finely chopped fresh cilantro

salt and pepper to taste

1/3 cup grated Parmesan cheese

1.  Heat the oil in a skillet.  Add the vermicelli and saute' over medium heat until golden brown.  Do not let the strands burn.

2. Remove the pan from the heat.  Lift out the vermicelli with a draining spoon and drain on paper towels; set aside.

3.  Puree' the onion, garlic and tomatoes in a food processor until smooth.  Return the skillet to the heat.  When the oil is hot, add the puree'.  Cook, stirring constantly, for about 5 minutes, or until thick.

4.  Transfer the puree' to a saucepan.  Add the vermicelli and pour in the stock.  Season with sugar, salt, and pepper.  Stir in the cilantro and bring to a boil.  Lower the heat, cover the pan, and simmer the soup until the vermicelli is tender.

5.  Serve in hot bowls, sprinkled with fresh cilantro and parmesan (if desired).

Serves 4.

During the cooking process.

In the bowl, before the parm...yes, I used fettucini nests, couldn't find vermicelli...yikes!

So, here's what I think.  Even though the soup was listed under the category of "warming, winter soups", you shouldn't make this soup unless you have truly spectacular tomatoes.  Don't add too much cilantro, unless you REALLY love cilantro.  Fresh, shaved parmesan cheese adds a lot!!

I may try this soup again but plan on using it as a base...maybe a tortilla soup with chicken or a vegetable soup with some creamed corn added to the broth.  Any ideas out there?  At least I made time to try to cook, so that's one more in the column for what I've done in the last month.  Yay me!

Now you're up to date and I've dangled a recipe with possibilities in front of you.  There's more!  I haven't had a give-away in a while and I feel like I owe you something wonderful that is truly the best from me to you.  For your part, complete the following sentence:  "In the past month I've made the time to...."  Keep it simple, keep it honest...inspire us and delight us.  In return,  the winner will get one dozen city girl cupcakes in pumpkin spice with cinnamon buttercream.  Submit your entry via comments on the blog by Sunday, November 27.  Tell your friends to follow the city girl cupcake blog too...anyone can win.

I.O.U. more posts, more recipes and more prizes.

And one promise... I'm getting my hair cut this week.

A Delicious Combination!

city girl cupcakes is thrilled to announce that our cupcakes are now being featured at three Atlanta locations!  You'll find a wonderful cup of coffee and our famous little cakes with a BIG city taste at San Francisco Coffee!  There are three locations:  Virginia Highlands, Poncey Highlands and Candler Park.  San Francisco Coffee offers a variety of coffee drinks...they roast their own beans!...and have a great group of talented baristas to serve you.

Let us know if you drop in and we'll send you a coupon for a future purchase!!

city girl cupcakes and San Francisco Coffee...a delicious combination!

Almost Fall

The cool air in the morning is making me think it's almost time to dig out my favorite fall recipes.  I absolutely love soup and chili.  A lot of folks think that macaroni and cheese is the perfect comfort food, but I like the way you can wrap your hands around a cup or bowl of soup and feel the steam on your face.  Mmmm....

So now you must think that I'm going to share a soup recipe...sorry.  Remember, I'm a baker.  Just because I can wrap my hands around a cup of soup, it doesn't mean that the soup didn't come from a can!  I have volumes of prized baking recipes, not so many from the true "cooking" side of the kitchen.  I'm a big believer in rotisserie chicken from Boston Market, pulled pork from the crock pot, Amy's Italian entrees and just about anything from Morningstar Farms.  That's a pretty honest admission of my cooking skills or lack thereof and I hope you're not too disappointed.  If you need someone to add to a dinner you're taking to a friend, I'm the dessert girl.   (Though I also love, love, love to make homemade applesauce.)  I am the perfect example of the phrase "you're either a cook or a baker, rarely both".  I am only one...through and through.

So, warm up the oven and get out the flour.  Here's my favorite cheddar biscuit recipe for you to try this fall.  They are the perfect accompaniment to your favorite soup or stew and I often enjoy them with strawberry preserves and scrambled eggs for breakfast.

Cheddar Biscuits

2 cups all purpose flour
1 Tablespoon baking powder
1 1/2 sticks unsalted butter, diced
1/2 cup cold buttermilk
1 cold extra-large egg
1 cup shredded cheddar cheese
1 egg beaten with 1 Tablespoon milk (egg wash)
1 1/2 teaspoons kosher or sea salt + extra for the   tops of the biscuits

Heat the oven to 425.

Put flour, baking powder and salt in your mixing bowl.  With the mixer on low (a paddle attachment works best), add the diced butter and mix until the butter is the size of small peas.

Beat the buttermilk and cold egg together and quickly add the buttermilk mixture to the flour mixture.  Mix only until moistened.

In a small bowl, mix the cheddar cheese with a few spoons of flour to coat the cheese.  Add the cheese to the flour mixture and mix until roughly combined.

On a floured board, pour out dough mixture and knead lightly, 5 or 6 times.  Roll the dough out to a 5 x 10 rectangle and cut the dough into rectangles as pictured above.  (You'll have 8 hearty biscuits or you can cut them smaller.)

Bake on a non-stick baking sheet or line with parchment paper.  Brush the tops with the egg wash, sprinkle with kosher or sea salt and bake for 20-25 minutes or until the tops are golden and the biscuits are cooked through.

Biscuit dough with egg wash & salt sprinkled on top.  Ready for the oven!

Fresh out of the oven...I can't wait!

Delicious for breakfast or with your favorite homemade soup!

Enjoy!  And if you have a fantastic, no-fail soup recipe you'd like to share, let me know!  YOU could be my first guest-blogger!

Have a great September day!

Busy, busy, busy...

Isn't this a crazy busy time of year?  As one season comes to a close and another is beginning, I find myself almost running in circles some days.  There's so much to do and so much to see.

I love taking my dog for a walk in the morning.  Lately there's been the tiniest hint of cool air, teasing me into thinking that fall is near.  Going past my neighbors' yards there are shrubs being cut back, new pine straw on the ground and beautiful crab apples and rose hips in the place of forsythia and blossoms.  Tiny birds are eating the bounty of dried black-eyed susan and sunflower seeds.  The honeysuckle is gone and soon brilliant fall mums and pumpkins will be on every doorstep.

Truth be told, I've been far busier in the kitchen than in my yard.  Cupcake orders are picking up and I continue to get special requests.  I've had so much fun trying new things, that I wanted to share some of my successes and "secrets" with you!

City Girl Cupcakes is catering a wedding in September and a friend suggested that I work on some monogrammed cookies.  These were my first attempt and I think they turned out well.  Here are some tips I discovered that will help when you make them:

1.  Find a basic cookie cutter shape, one that doesn't detract from the monogram.

2.  Use a simple sugar cookie dough.  You need one that is crisp and sweet.

3.  Make a thin royal icing.  It needs to spread easily without leaving lines behind.  I use Wilton Meringue Powder to make my royal icing.  It's perfect every time and you can add a drop or two of your favorite extract flavor (lemon is my choice).  The ingredients for the icing?  Meringue Powder, confectioner's sugar, warm water and extract.  That's it!  I wait until the base coat is almost dry and then pipe on the initials.

4.  Choose a decorative piping tip for the monogram.  The "line" I liked the most was using a Wilton #5 tip.  A small pastry bag for the icing will allow you greater control and will almost act like a pen.

Not bad for a first effort.  The cookies look a little "flat", so for my next attempt I'm going to add some sand sugar for a little sparkle.  I have to say though, I love the white on white monogram.

The next kitchen experiment was to enter the land of vegan baking!  A friend of mine became vegan in the last few months.  She is dedicated to living a healthier, kinder lifestyle, so I decided to support her efforts and create something yummy that would fit into her new diet.

I didn't really know where to start, so I say "thank heaven for Google".  I looked up tons of vegan cupcake recipes and decided to try ones that had been reviewed with the most positive feedback.  After baking a chocolate and vanilla option, I am happiest with the chocolate one.  The cake is super-moist and the frosting almost has the texture of marshmallows.  Give it a try, I think you'll be pleasantly surprised.

Vegan Chocolate Cupcakes

1 cup soy milk (I used vanilla soy milk)
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat the oven to 350.  Prepare the cupcake pan with liners.

Whisk together the soy milk and apple cider vinegar in a bowl.  Leave it in the bowl for several minutes. The soy milk will curdle.  This is a good thing!

Add the sugar, oil and vanilla to the curdled soy milk and beat until a little frothy.

Mix the flour, cocoa powder, baking powder, baking soda and salt in a separate bowl.

Add the dry ingredients to the wet in 2 batches.  Mix until no large lumps remain.

Fill the cupcake liners 3/4 full.

Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes in the pan and then remove to a cooling rack.  Cool completely before frosting.

Vegan Cake Decorators' Frosting

1 cup vegetable shortening
4 cups confectioners' sugar
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 teaspoon pure vanilla extract
3 oz. soy milk (I use vanilla soy milk)

Beat shortening until creamy.
Add one cup of sugar.  Add the second cup of sugar and the remaining dry ingredients.
Pour in half of the soy milk.
Add the remaining two cups of sugar and vanilla extract.
Pour in the remaining soy milk.
Mix until you achieve a desired frosting consistency.  Add more sugar to thicken or soy milk to thin frosting.

I'll let you know when I find a vanilla vegan cupcake that I love!!

In the meantime, I'm of to take my morning walk with Kasey.  I think I'll bring my camera along and snap some shots of those crab apples and rose hips.

Have a beautiful Sunday.





 

Another Sunday Breakfast

Yesterday I was looking through my baking binder trying to find my favorite recipe for rolled sugar cookies.  The well-worn page was exactly as I remembered...a black and white sheet printed from a magazine, small hand-written notes in the margin and the mandatory butter stains from being handled with buttery fingers.

After I got out the ingredients for the cookies, I flipped through other pages in the binder and found a recipe I had forgotten!  Baked eggs.  My senses instantly took over and I knew I would be making baked eggs for Sunday breakfast.

I should mention here that I am not a big breakfast eater.  This seems contrary to the fact that I am a morning person, but I've never been much of a breakfast "fan".  I'm sure all the nutritionists/fitness enthusiasts out there are cringing.  But, I bring it up only to point out that on a Saturday night, I was actually craving breakfast...and wanted to share this particular Sunday morning with you.

The recipe is so easy and totally delicious.  It is a basic, 5-ingredient recipe (and that's including salt and pepper!) that you will want to make again and again.  Baked eggs are the perfect companion to a loaf of crusty french bread and strawberry jam and fruit salad.  If you choose to bake the eggs in white ramekins, they make a beautiful presentation...looking far more difficult than they are.  I'm sure you could add veggies or meat to the cup, but I'm a purist so today you get the eggs-only version!!

Baked Eggs

Ingredients:  eggs, salt & pepper to taste, half & half, butter

Directions:  Butter each ramekin.  Break 2 eggs into the greased egg cup.  Sprinkle the eggs with salt and pepper.  Top with 1 Tablespoon half & half and 1 teaspoon butter.  Bake at 350 for 15 minutes or until the whites are set.  Bake a little longer if you want a solid yolk.


Here are the baked eggs out of the ramekin.  I'm sure you could plop them on an English muffin or croissant for an on-the-go sandwich.  It's quick and easy enough for every day, not just Sunday.

Enjoy!  And let me know if you try this recipe and especially if you modify it and have success.

As for me, I think I'll move the baked eggs recipe to the front of my binder so I won't forget them again.

Out On The Town

Last night, city girl cupcakes was part of a wonderful evening sponsored by a local theatre company, Actor's Express.  Held at The Solarium in Decatur, AE hosted an evening of food and entertainment for their loyal patrons.  How lucky that we were invited!

It was difficult deciding which cupcake flavors to take, but after some deliberation the cupcake artists agreed on orange carrot cake, caramel, triple chocolate and key lime.  As actors and their "groupies" love a sense of drama, we knew that vanilla-vanilla would not get the desired response!

Our cupcakes arrived in their trademark pink and white wrappers and were a total hit!  The caramel cupcakes were topped with a chocolate "AE" monogram to the delight of the crowd.

Throughout the evening we had a great time talking with patrons and especially enjoyed those that confessed they had eaten one of each flavor!  Everyone had a favorite, though I think the key lime was the most refreshing on a hot Atlanta night.  The triple chocolate found favor with the late night crowd accompanied by a glass of wine!

Actor's Express did a fantastic job in creating an intimate evening for those that mean so much to their success.  Thanks to them for letting us be a part of a truly wonderful evening.




All of us at city girl cupcakes are having a great time as we learn the ins and outs of the biz!  It's all about fun for us...and we hope our cupcakes bring a smile to all who sample them!