Try it!!

During the holiday season, I was given an extra gift this year.  A son who was willing to prepare both our Thanksgiving and Christmas dinners!!  He is a great young man with a variety of interests...rock climbing, music, anything outdoors...and luckily, talent in the kitchen!!

This is Lex, doing what he loves the most...and making his mom very nervous!!


At Thanksgiving he asked me for dinner suggestions and together we worked on a menu based on an article featuring Chef Scott Peacock in the December issue of Better Homes and Gardens.  I made biscuits, orange-cranberry sauce,  pumpkin pie and Lex did all the rest which included herb-and-garlic crusted pork roast, scalloped potatoes, salad and the surprise winner of the night,  caramelized Brussels sprouts with lemon.  Yes that's right, Brussels sprouts.

I can't remember a time when I was ever served brussels sprouts as a child or cooked them as an adult.  The beautiful photos in the magazine article made us all want to give it a try, so we did...and now we're hooked.

Here's the recipe, taken straight from BH&G.

Caramelized Brussels Sprouts with Lemon
Prep time 15 min, Cook time 6 min

1/4 cup extra virgin olive oil
4 cups Brussels sprouts, trimmed and halved lengthwise
2 Tbsp. water
Juice of one lemon half, about 1 Tbsp.

In a 12-inch nonstick skillet heat 3 tablespoons of the olive oil over medium heat.  Arrange Brussels sprouts in a single layer, cut sides down.  Drizzle with remaining olive oil and sprinkle generously with salt (we used sea salt) and a grind or two of black pepper.  Cover and cook for 3 minutes.  Remove lid and sprinkle sprouts with water.  Cover and cook for 2 minutes more.  Sprouts should be just tender when pierced with a fork, and beginning to caramelize.

Remove cover and increase heat slightly.  When cut sides are well-caramelized, toss sprouts in a pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste.

Makes 6 servings.

The finished product.  Bright, beautiful green...sweet and salty/tangy.

You still might not be convinced to try them.  But trust me...this is a wonderful, inexpensive, easy-to-prepare side dish for any meal.

Lex made the Brussels sprouts again with our Christmas dinner.  Yum!!

A New Recipe for a New Year

Hi friends!  And Happy 2012!

The holiday season is over and I'm ready to make this new year a great one.  I have never been a big believer in resolutions, but I do believe that we can all focus on positive, productive things in our lives that will make us happier!  I'm going to start with a few key ideas and adjust and adapt as the year goes on.

You already know one area of my life that gives me great joy...baking.  When I really examine why I like it so much, the reasons come pouring out...the very physical nature of the act of baking...stirring a thick, sweet batter, smelling a delicious aroma, putting on soft, padded oven mitts, feeling the warmth of the oven on my face, tasting and testing...all of this makes it such a wonderful experience.

So of course I started the new year by baking an old favorite, chocolate marbled pound cake.  I can't think of too many things that remind me more of comfort and home than pound cake.  It's sweet, but not too sweet so you can eat it at any time of day with just about any beverage hot or cold.  It's substantial and satisfying.  It's easy to make, uses only a few ingredients and you can bake it in loaf or round pans. Most pound cakes taste better a day or two after baking (if you are able to resist temptation) so a longer-than- most-baked-goods shelf life is in their favor..  You can frost it, glaze it, dunk it, toast it, dust it with powdered sugar or top it with whipped cream or ice cream.  It travels well, packs easily and everyone loves it!  What's not to like?

At this point you may be asking how my positive, productive ideas led to baking a pound cake.  One of the things I'm going to focus on this year is eating fewer foods that are highly processed.  I'm going to try to eat more whole foods and more things that I've made myself instead of getting them out of a package!!  I've always used the best ingredients I can find and will continue to use organic ingredients whenever they're available.  Since I'm not about to give up sweets, I need to be sure that the ones I eat are as wholesome as possible.

I'm going to attempt to cook more and bake lots of different things this year.  Chocolate marbled pound cake is a great way to begin.


Chocolate Marbled Pound Cake

4 sticks butter softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon pure vanilla extract
1/2 cup chocolate syrup

Let butter, eggs and milk rest to room temperature.  They should not be cold when you start the mixing process.

Beat softened butter at medium speed for 2 minutes.  Gradually add sugar, beating 5 to 7 minutes.

Add eggs one at a time.  I crack each one into a measuring cup and then pour it, individually, in the mixing bowl.  That way I am sure that no egg shells or rotten eggs make their way into my cake!  Mix after each addition, only until the bright yellow yolk disappears.

Add the all-purpose flour to the butter mixture alternately with milk, beginning and ending with flour.  Mix at low speed until blended.  Add vanilla.

Measure one cup of vanilla cake batter.  In a separate bowl, blend chocolate syrup with the measured one cup of vanilla cake batter and stir until blended.

Pour half of vanilla batter into a greased and floured 10 inch tube pan.  Spoon half of chocolate batter on top, gently swirl batter with knife and then tap pan on countertop.

Repeat with another layer of vanilla batter followed by chocolate batter.  Gently swirl, tap the pan on countertop and bake at 325 for 1 hour and 35 minutes or until a wooden pick inserted in the center comes our clean.

Cool in the pan on a wire rack for 10 minutes.  Remove from pan and cool completely on a wire rack.

First layer of batter in a 10-inch, buttered and floured, tube pan.

Add one-half of the chocolate batter on top.  Run a knife through it and tap the pan on the counter.

Repeat with a second layer of vanilla and chocolate batter.

Out of the oven, cooling on a wire rack for 10 minutes.

Keep it simple...a cup of hot tea and a slice of delicious pound cake.  

Now where's that book I've been meaning to read??

If you're heading back to work or getting the kids off to school, try making this cake for the week ahead. I've already sliced this one and am taking pieces to my co-workers today.  They'll be counting the minutes til break time!!  

Share my blog address with a friend so they can have this recipe!!  Much more to come.

Have a happy Monday.

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.