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Archive for August, 2011|Monthly archive page

Chocolate cupcakes with flaming strawberries

In Desserts on August 8, 2011 at 1:26 am

Cupcakes:
3/4 cup unsweetened cocoa powder
1 1/2 cups all purpose flour
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 eggs
3/4 cup hot water
3/4 cup heavy cream
3 tbsp canola or other vegetable oil
2 tsp vanilla extract

Frosting:
2 sticks softened butter
4 cups confectioners’ sugar
4 tbsp unsweetened cocoa powder, sifted

Found this awesome recipe on Sprinkle Bakes blog – not complicated with high coolness factor aka the flaming strawberries! Remember to add the sugar. Don’t space out like I did the first time around and well. It tasted like bread. So. Moral of the story – sugar is really important 😛

Preheat the oven to 350 degrees. Line muffin tin with cupcake papers and set aside.

Sift together cocoa, flour, sugar, baking soda, baking powder and salt into a large bowl. Add eggs, water, heavy cream, oil and vanilla. Mix until smooth.

Divide batter among muffin cups, filling each 3/4 full. Bake for 18-20 minutes. Let cool before frosting.

Frosting:
In the bowl, cream together sugar, cocoa and butter; beginning on low speed then increase to high. (You can mix this by hand if you don’t have your own mixer) Beat until fluffy and lightened in color. Frost cupcakes however you like! Add strawberries with the core cut out –

put a liquor (at least 80 proof) inside. Light soon since alcohol evaporates. Also, some tips:
151 is a good fail-safe if you can’t get the liquor to light
Vodka doesn’t leave a lot of flavor if you don’t like the taste
Room temp alcohol lights better

Serve and enjoy!

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Shrimp pasta in a garlic, butter and wine sauce

In Pasta on August 5, 2011 at 11:26 pm

Ingredients:
3tbs of butter
3 garlic cloves
1/4 cup wine
3 tbs parsley
2 tbs lemon juice
1 lb shrimp
salt

This recipe is perfect if you have a bunch of frozen shrimp lying around like ms. Pamela Pack and need an easy alternative to spaghetti marinara 🙂 It can be done is easy proportions. Give it a feel rather than use exact measurements, depending on how much butter/garlic etc. you like.
Sautee garlic in butter, until a little browned. Throw in shrimp and cook until pink. If they’re already cooked, then just make sure they’re warmed up.

Add wine and lemon juice, bring to a boil for 30 seconds, and then let simmer. Add in parsley and cover for a few minutes until mixed in and fabulous. (I did not have parsley but it’s still yummy without it – it’s more of a presentation thing…) Add some salt and pepper for yummyness. Serve wonderful concoction over pasta!