Pumpkin Cupcakes with Cream Cheese Frosting

These may be my favorite fall treat, also clearly made for the Wake Forest tailgate.  To be upfront and honest, because I hear those things are important, only the football ones here are pumpkin.  The "WF" ones are yellow cake with chocolate frosting because that is what one of my friends requested and well I aim to please.

So onto the deliciousness of the fall cupcakes

Ingredients - cupcakes
2 cups canned pumpkin (I have never tried it with actual pumpkin, but if someone does - let me know)
1 cup canola oil
4 eggs
1 and 3/4 cups flour
2 tsp baking powder
1 tsp soda
2 tsp cinnamon (this is to taste, I prefer lots of cinnamon and nutmeg)
2 tsp nutmeg (this is to taste, I prefer lots of cinnamon and nutmeg)
1/4 tsp salt
1 cup sugar

Combine the canned pumpkin, canola oil and eggs in a mixer.  Beat well.  Then slowly add flour, mix to combine.  Then add everything else.  Bake at 350 degrees for about 12 minutes (I am not sure about the actual time because I have a sixth sense as to when my cupcakes are done - mostly by checking them frequently).  If you can put the toothpick in them and it comes out clean, it is done.

Ingredients - frosting
1 brick of cream cheese (not sure off the top of my head how much it is, but you know what I am talking about - the stuff that comes in the box, also I used the reduced fat it no one knew)
1/2 stick of margarine
1 bag of powdered sugar
1 tsp vanilla
1 tsp milk

The key to making this frosting if you want to do things such as pipe it is to put the liquids in last - remember a little goes a LONG way in frosting.  So first combine cream cheese, margarine and powdered sugar.  Also make sure to start the mixer slowly so not to have the powdered sugar coat your counter. (I tend to have a problem remembering that if I add more powered sugar, then I end up with powder sugar all over my phone, move phone and somehow have to IM my friend to call said phone and find out I had put it in the silverware drawer.  But hey I am forgetful).

After it is combined slowly add the vanilla and milk.  And I mean add a very little, let the mixer do the work, if it is not as thin as you want, add a little more, and keep going.

Then spread on the frosting and/or pipe however you want!  Enjoy fall yumminess!

Blueberry Cobbler

So I offered to make my friend's bday cake, little to realize that according to his awesome girlfriend, his favorite is blueberry cobbler.  Blueberries are high on my list of favorite things, but I have never made one of these before, nor have I actually ever made a fruit pie.  So I was a bit worried.  On top of that, the birthday party was cooking out and playing volleyball (both of which are awesome and ended up being really fun) but started at 6pm on a Friday, making me have to rush from work to get there at 7pm.

So think that this cobbler taste alright, at least I liked it, so I am sharing the recipe.  Which was modified from one found on localkitchenblog.com.  Unfortunately I was in a hurry so did not take any pictures while making it and this is the only finished picture I have.

Ingredients
4 pints of blueberries
zest and juice of 1 lemon
2 1/2 cup of sugar
little pinch of salt
2 Tablespoons of  acai-blueberry vodka (or any other type of berry liquor and this is optional)
2 Tablespoons cornstarch
2 Tablespoons sugar
2 sticks of margarine
2 cups of flour


In a bowl - mix berries, lemon zest and juice, 1/2 cup sugar, salt, and liquor - allow to sit for a couple of hours (it allows the berries to release some of their juices)

Preheat oven to 375 degrees.  Spray your 11x13 inch pan with cooking oil.  In another bowl - mix together 1 stick of margarine, 1 cup of flour, and 1 cup of sugar together until crumbly.  I then patted this into the bottom of the pan as a bottom crust.  I then put this in the oven for about 5 minutes.

Strain the fruit mixture, collecting the liquid, syrupy stuff in saucepan.  Bring this liquid to a boil, let it boil for a few minutes.  Then whisk in cornstarch and sugar.  Allow it to boil for another minute until the mixture starts to thicken.  Then remove from heat.

Put the berries in the syrup and mix thoroughly.  Then add this to the pan where the cobbler will be.

Mix together another stick of margarine, cup of flour and cup of sugar until crumbly.  Sprinkle on top of blueberries.

Place in the oven for 30 to 40 minutes, the top should be a nice golden color and the blueberry juice should be bubbling.

When we served this we warmed it (and by we I mean Birthday Boy's Girlfriend because I am not all about the grille) on the grille.

Important lesson learned, placing 26 candles into a warm birthday cobbler means that the candles will melt and get wax in your cobbler.  However, even with the addition of wax, it was still tasty.

Dark and Stormy!!!

RELEASE THE KRAKEN!!!!

So I dedicate this post to my good friend from law school R.  (not sure if she wants her name posted, so she is called R.)  She introduced me to this fantastic drink and was always a fabulous hostess when she would have people over to watch Project Runway or play Rock Band.  Also note, I miss playing Rock Band.

So to make up for my lack of posting, this is a double header - drink and jam.  I promise not all my jams are inspired by drinks.  So onto the Kraken...

Dark and Stormys are easy to make as a drink.  Get some ice pour in some black spiced rum, add some ginger beer.  Now while R. always had Goslings as her black rum of choice.  I personally much prefer the Kraken.  One the flavor is just a little better.  Two, the bottle is just kind of awesome looking and well - the Kraken squid monster  or as the bottle says "sea beast of myth and legend" could totally take a seal and mess it up.  See my drawing below....  However, any type of black rum is tasty in this drink.

(To be fair - first year of law school, when we did not have the internet I was much better at paint drawings)

Next up.... the Dark and Stormy Plum Jam

Ingredients
1 cup black spiced rum (preferably Kraken)
10-12 plums
4 cups sugar
juice of 1 lemon
3 hunks candied ginger
1 T powdered ginger
1 package powdered pectin

Wash, pit and chop up the plums.  Leave the skins on.

Next add 1 cup black spiced rum, juice of 1 lemon (this is probably not necessary because of the alcohol, but I am new at this whole chemistry thing and did not want to worry about it.), and ginger.  Now this is a lot of ginger and will make it taste very gingery - feel free to cut back, it should be to taste.

Bring mixture to boil.  Then add in sugar.  Boil from 15 to 20 minutes, stirring regularly. Then add pectin, boil for an additional 5 minutes or so until it starts gelling.

Ladle into sterilized jars leaving 1/4 inch headspace.  Wipe rims, place warm lids on then rings.  Process in water boiler canner for 10 minutes.  Then spread on a rye bread of pumpernickel for a fantastic experience.  

Peach-Basil Jam

I have been a little bit negligent in posting to the blog - I apologize work has been a little insane.  That said there will be a couple of posts to make up for it.  While I have not been posting, I did, in fact, bake and make canned goods since then.  So here goes...

This jam was obviously inspired by the Peach-Basil Sangria drink that Josh invented and I attempted to copy in my recipe.  I am really excited to try this on some Rusk in the morning.  Now you might be asking, what is rusk I have never heard of this.  Rusk is a Dutch breakfast thing that is delicious.  Wikipedia describes it here http://en.wikipedia.org/wiki/Rusk.  You can basically put anything on it.  My normal favorite is butter with cinnamon and sugar, or growing up it was cotton candy.  Sadly I am not joking about this last one and sometimes wonder why I have any teeth.  Anyway, I still have one package of rusk left and am looking forward to slathering some of this jam on it for breakfast in the future.

Now more importantly, I had my cat, named Trouble model this jam last night...here are the results.  I also want to note that I have the most amazing cat in the world.  You might think your cats are cool, or you might hate cats....that is because you haven't met Trouble.  Trouble has protected me from mice since 2006.

Apparently Trouble thinks it smells good

I call this....green steel.

Ingredients

adapted from marriedwithdinner.com which was adapted from June Taylor.
3 pounds pitted ripe peaches
3 cups white sugar
2.5 T lemon juice
1 T orange granulated orange peel (or orange zest)
1 bunch of basil
1 packet of powdered pectin

Take the peaches and wash them.  Then pit and chop them into pieces.  There is no need to peel the skins off of them for this particular jam.  Add the white sugar, lemon juice and orange peel.  Cover and let this mix sit in the fridge overnight to allow the juices to release from the peaches.

Next, transfer to a saucepan (if it was not already in one) and add freshly washed and chopped basil.  Bring it to a boil.  After it is boiling, reduce the heat and let it simmer for about 20 minutes until the fruit is cooked through.  Then bring it back to a boil, add pectin and let boil for about 5 minutes.

Then ladle mixture into sterilized jars.  Wipe rims, apply lids and process in water boiler canner for 10 minutes.  Enjoy!

Peach-Basil Sangria

I got half a bushel of peaches.  I am making numerous things with this bushel - I used about half tonight (more posts will come).  But to start out with - the inspiration for some of the recipes...

Peach Basil Sangria

Ingredients
White wine - the cheaper or bad tasting is good
sugar
peaches
basil
99 peaches (the liquor)
Light Rum

This sangria is inspired by one Josh made for some holiday that celebrates America (Memorial, July 4th or Labor Day) when my sister had a cookout.  It was amazing.

I was particularly happy about this because I had opened a white wine the other day and hated it, I hate to throw out any sort of alcohol, therefore I was happy to have an excuse.  Mix the white wine with some sugar, add 99 Peaches and Rum to taste.

Then cut up the peaches into slices and pick the leaves off of the basil and add it to the drink and voila!

Pickled Okra

Ingredients
Okra
3 c. Vinegar
3 c. Water
fennel
2 Tablespoons Dill Seed
2 Tablespoons Mustard Seed
Garlic
Hot Peppers

The reason for my venture to the farmer's market this weekend was because last weekend when I went I thought about getting okra at the last minute, but rejected the idea.  I regretted that all week and so I went back last weekend to get okra.  Because I was getting a little more than enough for one or two servings, the lady running the stand talked me into getting a basketful for 15 dollars.  I purchased said basket, which she then put into a box.  I did not realize how much okra this really was until I started to pickle it last night.

So needless to say starting to pickle at 11pm, not a smart move and the reason I am yawning today.

So steralize your jars, then put 1 clove of garlic and 1/2 of a pepper in the bottom of each pint jar.

Next put together your brine.  This should be 3 cups of vinegar, 3 cups water, some fennel, some dill seed, some mustard seed if you want.  Bring to a boil.

(I also made a couple of hot versions where I added red pepper flakes).
As that was heating up, I washed the okra and cut off the stems (making sure not to cut too far where you can see the seeds inside).  Next you pack the jars with okra.  I found the best way to get the most okra in each jar was to first put the jar on its side and put them in with the stem side to the bottom.  After it is loosely filled where the okra will stand up on their own, tip the jar upright and put the okra with the stem side up in between the okra that are already there.

Once the jar is filled (and make sure to leave 1/2 inch headspace), ladle the brine over the okra, leaving that 1/2 inch head space.  Wipe rims and apply warm lids.

Then process in the water canner boiler for at least 15 minutes.  The jar in the middle here had not gone through the water canner boiler yet, notice the difference in color.

Then if you are me, 3 hours and many pints and quarts of okra later, you will have a ton of pickled okra!

Also another note, when cutting and handling the peppers, the spice does not come off your hands right away.  So if after you finish this, you decide to go take a shower and get shampoo in your eye - the correct thing is NOT to rub it.  Learned that lesson the hard way ;).  

Strawberries & Wine

adapted from sugarcrafter.net

Ingredients
2 quarts of whole strawberries
1 cup red wine
2 Tablespoons lemon juice
2.5 cups of sugar
1 packet powdered pectin


See I told you that there would be drinks on here...kind of.  Well to start out with I will fully admit that today was a rough day at work.  Nothing to do with my performance, just stressful - the type of day where makes it so that I am in my mid-twenties and getting grey.  So I went home for a while from work because I had had enough and decided I had to do something to calm my nerves so I could go back into work and be productive - that is when I decided to make this jam.

To start out with, most of the jams I have made (and although I have been doing this for a short time, there are around 15-20 now) I get my produce from the farmers market or backyard produce (which is a produce delivery service where everything is local or organic and it gets delivered to my door every week.  I highly recommend them their website is http://www.byproduce.com/).  However the grocery store was having a sale where strawberries were on sale 4 quarts for 6 dollars - I couldn't pass it up.

This jam was perfect for today because clearly I needed a glass of wine after my day anyway and so I recommend starting this recipe with a glass of wine for yourself.  I decided on this Nero d'Avola.  It was delicious, sweet and fruit with just a hint of spice and very smooth.  Perfect after the long day.

Next you should wash your berries and take the top green part off (I am sure there is a technical name for it, however its been a long day and I am going with green top thingy).  Now place them in a pot, take your potato masher and pretend that everything you are frustrated with for the day is in the berries - mashing them to a nice pulp.  Relieves aggression in a productive fashion.

Next add 1 cup of wine, 2 tablespoons of lemon juice and bring to a boil.  Then this recipe calls for you to whisk in one packet of powdered pectin.  Bring to a boil for a few minutes and then add your 2.5 cups of sugar.  Bring back to a boil and boil it until it thickens.  This liquid substance will rise quite a bit so make sure you have a big pan and pay attention, stirring frequently.

After it is thicker, fill into sterilized jars, wipe rims, apply hot lids and rings.  Process in the water boiler canner for 10 minutes.   At this point it is your option to finish the bottle of wine or not.  I, however, had to go back into work and therefore did not finish it.  I am really excited to see how the sweetness of the berry goes with the spiciness of this wine.  Clearly, sugar and spice and everything nice...that is what good jam is made of.  (Feel free to groan.) :)

Raspberry Mint Jam

To start out with, I do want to put a disclaimer.  This blog is not work for me.  Therefore, I will not proofread my posts.  Yes there might be spelling errors, grammar problems or typos - similar to any of those who chat with me, just realize it's part of who I am.

Now onto the raspberry mint jam. To start out with, I will fully admit - raspberries are not high on my list of fruit.  I think it is mostly because a lot of raspberry flavored stuff is too sweet.  Now I was the kid who put pixi stix in cherry coke growing up, so for me to say something is too sweet is kind of impressive.  This reminds me, I need to try that again to see if it is really as awesome as I remember.  However, given that berry season is coming to a close, I purchased some raspberries at the farmers market.  I knew I just did not want to make raspberry preserves but it took me a while to figure out what might taste okay with it...I decided on mint.

Ingredients

4 pints of raspberries

1 bunch of mint

1 lemon

1 packet of liquid pectin

1.75 cups of sugar

So take the raspberries and wash them, stick them in the blender alongside your mint (I used a bunch that I got from the farmers market as well).  Blend it until it is a puree.

It should be about 3.5 cups of liquid (I made a small batch).  I then placed 1.75 cups of sugar in the saucepot with the liquid fruit/ mint.  Bring to a boil until it reaches 220 degrees.  Then it should start to thicken.  

Add the zest and juice from a lemon and add 1 packet of liquid pectin.  

Prepare your jars, fill them with the hot jammy goodness, wipe the rims, put on the lids.  Then process in the water boiler canner for 10 minutes.  Remove and let cool.  Then enjoy!

Also please note that I opened a jar of the blackberry-orange jam from yesterday and put it on saltines for a snack today.  It was yummy, although I might mash up my blackberries and put them through a cheese cloth next time to eliminate the seeds.

Blackberry-Orange Jam

I am pretty sure that my favorite fruit is blackberries.  They are just so delicious.  I currently have blackberry rum, blackberry lime rum, and spiced blackberry rum in jars in my closet fermenting for the right time.  Anyway, I could not pass up the blackberries when I saw them at the farmer's market.  After making another batch of regularly blackberry jam I wanted to try something a bit more creative.  That is when I thought, why not combine them with oranges.  So then I went to the canning blogs I follow and found something close and then changed it a bit.  Here is the recipe

Adopted from a recipe in Foodinjars.com

4 cups of fresh squeezed orange juice - I cheated and got the fresh squeezed stuff from the store.
6 cups of blackberries
4.5 cups of sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 lemon
2 packets liquid pectin

First wash your blackberries, then put them in a blender and set to puree.  There should be 4 cups of pureed blackberries.

Combine the orange juice, pureed blackberries and sugar.
Let the mixture reach a boil, stirring frequently to prevent it from boiling over.  I suggest using a big pot because it can also splatter when boiling and that does not feel good.
Add the cinnamon and nutmeg.
Zest the lemon and add the zest as well as juice from the lemon.
Stir to combine.
Continue to cook it until the mixture appears to be thinking a bit, this normally happens around 220 degrees.
Then add the pectin, let the jam boil for at least 5 more minutes.

At this point you will want to fill the jars that have already been steralized in boiling water and should still be warm.
Wipe the rims and apply the warm lids (lids should be placed in a simmering water pan while you are preparing everything else, I suggest a crockpot if you have one), then turn the rings.
Process in a boiling water canner for 10 minutes.

Remove from canner and allow jars to cool.  Check to make sure that the button the top is down and that the lids sealed.  Label and then enjoy later!

(Note sometimes it takes a day or so for the pectin to full activate and make your jam jam-like).