Long Distance Baking Project #5

Finally catching up on our May recipe! A lot has happened here to make life feel a little out of whack.

Joplin is very slowly shifting into the rebuilding stage, which is certainly encouraging. In the midst of all of that, CIY is finishing week 2 of the summer. Jon has been to CO, MI & FL already! And the summer is just beginning.

I chose Strawberry Shortcake for May's recipe. The strawberries have been so yummy and I couldn't resist!
I looked at several strawberry shortcake cupcake recipes, but none of them were quite enough shortcake for me. So I decided to use a typical shortcake recipe and bake it in cupcake tins without liners. They turned out so well!!


Super Strawberry Shortcake Cupcakes
From Taste of Home
1 quart fresh strawberries, sliced
1-2 Tbls sugar

Shortcake
1 ¾ cups all-purpose flour
2 Tbls sugar (I recommend 3-4 Tbls)
1 Tbls baking powder
½ tsp baking soda
½ tsp salt
¼ cup cold butter
1 egg
¾ cup sour cream

Topping
1 cup heavy whipping cream
1-2 Tbls sugar
1 tsp vanilla

1) Preheat oven to 425. Lightly spray cupcake tin with cooking spray.
In a small bowl, combine the strawberries and sugar; set aside.










2) For shortcake, combine dry ingredients in a large bowl; cut in butter until somewhat crumbly. In a small bowl, beat egg; add sour cream. Stir into the flour mixture just until moistened.

3) Turn onto a floured board; knead 25 times or until smooth. Roll out dough to about a 6” circle. Divide the dough into 12 equal parts. I used a small biscuit cutter to help make them equal sizes. Roll each part into a ball then flatten just enough to fit into each cup of the cupcake tin and drop in the bottom.

4) Bake for 10-12 minutes or until the tops are golden brown but not burned. Remove cupcakes from the tin and cool on a wire rack.

5) For the topping, beat whipping cream and sugar with an electric mixer until stiff peaks form, about 5 minutes; stir in vanilla.

6) Just before serving, cut each cupcake in half horizontally. Spoon juice from the berries over each bottom layer, then a few berries and a dollop of cream. Add the top of the cupcake and layer remaining topping and berries.

Makes 1 dozen cupcakes

Amber's Name: Streetfest '11 Sugary Sweet Strawberry Shortcakes

Sara's Name: Super Strawberry Literally Short Cakes










I actually took them to a cupcake party! there were 8 of us. We each brought "naked" cupcakes and helped each other decorate. It was a really great time and hopefully something we'll do more often. Here's a pic of all of our cupcakes!













I also made one other cupcake this month to celebrate the graduates that come to Tuesday's at the Hill's!

Long Distance Baking Project #4!

So I’m super behind on my blog…this recipe is from April and here it is May 17!! Where has the time gone?!?

Amber chose this recipe and I have to say, it was certainly one of the most fun and messy cupcakes I've made! It’s super sweet! Amber chose to top hers with whipped cream and a maraschino cherry. I chose to top mine with whipped cream and two dried cherries, certainly adds to the sweet-ness!

April Recipe:
Pineapple Upsidedown Cupcakes (From “the great CUPCAKE book”)

For the Pineapple Topping
6 Tbls unsalted butter, softened
2 Tbls light corn syrup
1 cup dark brown-sugar
12 pineapple slices, drained (1-20 oz and 1-8 oz can) or a large can of crushed pineapple

For the Cupcakes
1 ¼ cups all purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp kosher salt
1 large egg
1 large egg yolk
1 cups granulated sugar
½ canola oil
1 tsp vanilla extract
½ cup sour cream

1) Preheat over to 350. If using pineapple slices, line the bottom of 2 extra-large cupcake tins with wax paper circles. If using crushed pineapple, line the bottom of 2 regular cupcake tins with wax paper circles. Spray the wax paper circles and the inside of the cupcake tins with cooking spray









2) For Pineapple Topping: In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Stirring continuously, cook until the butter and sugar melt and the mixture is smooth. Remove from heat and set aside.

3) For Cupcakes: Sift the first four ingredients together in a medium bowl and set aside.

4) In a large bowl, with your electric mixer on medium speed, beat the egg, egg yolk and sugar together until thickened and pale, about 2 to 3 minutes. Scrape the sides of the bowl as needed during mixing. Reduce the mixer speed to low, mixing in the oil and vanilla until combined. Mix in the flour mixture and beat until batter is smooth.

5) If using extra large cupcake tins, put 1 tablespoon plus 1 teaspoon of the brown sugar glaze in the bottom of each prepared cupcake cup. Place 1 pineapple slice on top of the glaze. Then spoon 1/3 cup of batter over each pineapple slice.
If using regular cupcake tins, use 2 teaspoons of the brown sugar glaze in each cup. Place 1 Tbls-ish of crushed pineapple on top of glaze. Then spoon ¼ cup plus 1 Tbls of batter over the crushed pineapple. Either way the batter should come to the top of each cup.

6) Bake for 25-30 minutes for extra-large cupcakes or 12-15 for regular cupcakes, or just until the tops feel firm and cake tester inserted in the middle comes out clean. Rotate tins halfway through the baking process to promote even baking. Cool for 5 minutes in the pan on a wire rack. Use a small knife to loosen any topes that may have stuck to the pan. Carefully place a wire rack on the top of the cupcakes. Holding the pan and rack together, invert the cupcakes the cupcakes to release them onto the wire rack. Allow to cool completely upside down.

7) Serve with whipped cream and a cherry on top!

Makes 1 dozen extra large cupcakes or 2 dozen regular cupcakes

Amber’s Name: Rootie Tootie Fresh & Pineapple Upside Down Cupcakes

Sara’s Name: Upsy Daisy Upside Downsy Pineapple Cupcakes

Long Distance Baking Project #3!

It's already April and I'm just now posting from last month's baking adventure!

This recipe was SO yummy! Since it is March, I decided to choose something Irish, of course!
I adapted Martha Stewart's one bowl chocolate cupcakes by adding a sleeve of Thin Mint Girl Scout cookies!

The recipe calls for buttermilk. I feel guilty buying a quart of buttermilk, because either it goes to waste because I never need it all, or I decide to make everything that week with buttermilk...biscuits, fried chicken, pancakes, etc., etc. No good. So this time I decided to buy powdered buttermilk. You use the same amount of water as the recipe calls for buttermilk. It's easy and seems to have the same effect as real buttermilk!

Also, for some reason my frosting was really runny! I would recommend adding a little more cream cheese or powdered sugar than what the recipe calls for.

March's Recipe
From Martha Stewart's One Bowl Chocolate Cupcakes (plus special ingredient)
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
1 sleeve of Thin Mint Girl Scout cookies!!!

Vanilla Buttercream Frosting
From Southern Living
1/2 cup butter, softened
1 (3-oz.) package cream cheese
1 (16-oz.) package powdered sugar
1/4 cup milk
1 tsp vanilla extract


1) Preheat over to 350. Line cupcake tins with liners. Set aside.
In a large bowl sift together cocoa, flour, sugar, baking soda, baking powder and salt.

2) Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

3) Fill paper-lined muffin cups 2/3 full of batter. Bake until tops spring back when touched, about 20 minutes or until wooden toothpick inserted in centers comes out clean. Remove cupcakes from the tin and cool on a wire rack. Repeat with the next dozen.

4) Meanwhile, prepare frosting.
In a medium bowl, beat butter and cream cheese on medium speed until creamy. Gradually add the sugar and continue to beat on low. As it gets thick alternate with milk one Tbls at a time until sugar is completely mixed in. Beat at least 3 minutes until it gets creamy and fluffy.

5) Spread frosting on top of each cupcake.

Makes 18-24 cupcakes



























Amber's Name: March Madness (Thin) Mint

Sara's Name: St. Patty O'Mint

Long Distance Baking Project #2

February is almost over! I can hardly believe it!

This month was Amber's month to choose. She chose Red Velvet Cupcakes with Cream Cheese icing! The recipe came from another baker at heart, Angela Bennett. I LOVE that Angela has been participating in our baking adventure. She lives in Louisville and Amber gets to spend lots of time with Angela and her family. Strangely I have known of Angela for many years as her dad was one of my professors at Lincoln Christian College. He was also my home church's interim minister until her brother Scott came to be our Senior Minister. It's a small world, huh?

Disclaimer: I did not read the recipe completely before I purchased the food coloring!! I bought a bottle of red food coloring, however I bought the .25 oz bottle, not the 1 oz. bottle. Oops! Good thing the food coloring doesn't affect the taste, as these cupcakes are divine!

February's Recipe:
Red Velvet Cupcakes
2 1/2 cups flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup softened butter
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 oz.) McCormick Red Food Color
2 tsp pure vanilla extract

Cream Cheese Frosting
1 pkg (8 oz) softened cream cheese
2 sticks softened salted butter
2 tsp. vanilla
2 lbs powdered sugard


1) Preheat oven to 350. Line cupcake tin with liners.
In a medium bowl, combine flour, cocoa, baking soda, and salt.

2) Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and
fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color, and
vanilla.

3) Gradually beat in flour mixture on low speed just until blended.

4) Spoon batter into paper-lined muffin cups, filling each cup 2/3 full. Bake in preheated oven 20 to 25 minutes.
Cool in pans 5 minutes. Remove from pans; cool completely.

5) Meanwhile, prepare frosting.
In a medium bowl beat butter and cream cheese on medium speed until combined. Gradually add the sugar. Beat first 3 ingredients until smooth. Gradually beat in powdered sugar. If frosting is too stiff, add 1 tbsp water at a time until desired consistency.

6) Spread or pipe on frosting.

Makes 30 regular size cupcakes













Amber's Name: Red Velvet Crush Cupcakes

Sara's Name: Flirting with Red Velvet Cupcakes or Slightly Interested in Red Velvet Cupcakes

Long Distance Baking Project #1

We are off to a great start! I chose the recipe this month. It just so happened that without knowing it we decided to bake our cupcakes on the same day!

Though I presented my cupcakes pretty well, Amber went the extra mile and put her cupcakes to the test in front of a panel of 3 judges. She’s so cool.


January’s Recipe:
Chocolate Cupcakes (From Nestle Cocoa Box)
2 cups all purpose flour
2/3 cup Nestle Toll House Baking Cocoa (I substituted ¾ Hershey’s dark chocolate cocoa)
1 tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup butter, softened
1 ¾ cups granulated sugar (I used 2 cups sugar w/dark chocolate cocoa)
2 tsp vanilla extract
2 large eggs
1 cup water

Peanut Butter Frosting (From the kitchen of Angela Bennett)
½ cup butter, softened
1 cup creamy peanut butter
3 Tbls milk, or as needed
2 cups powdered sugar

1) Preheat over to 350. Line cupcake tins with liners.
In a medium bowl combine flour, cocoa, baking powder, baking soda and salt.
Set aside.

2) In a large mixing bowl, cream butter, granulated sugar, and vanilla. Beat in eggs, one at a time, mixing well after each addition. Gradually beat in the flour mixture alternately with water.

3) Fill paper-lined muffin cups 2/3 full of batter. Bake for 20-25 minutes or until wooden toothpick inserted in centers comes out clean. Remove cupcakes from the tin and cool on a wire rack. Repeat with the next dozen.

4) Meanwhile, prepare frosting.
In a medium bowl beat butter and peanut butter on medium speed until combined. Gradually add the sugar. As it gets thick alternate with milk one Tbls at a time until sugar is completely mixed in. Beat at least 3 minutes until it gets creamy and fluffy.

5) Spread or pipe frosting on top of each cupcake.

Makes 2 dozen regular cupcakes or 1 dozen large cupcakes













Amber’s Name: Not Yo Momma’s Reese’s Cup…Cake

Sara’s Name: Dark Chocolate-y Peanut Butter-y Bomb Diggit-y Cupcake

I can hardly wait until February!

Accountability Baking!

If we’re friends on facebook, or if you look back at my most recent blog posts, you know that I love food! I’m not overly creative with my food. I mostly like good ol’e home cooking from scratch, which always includes a good baked good or two! Not sure why I have this obsession, but I decided to just embrace it and share it.

One way I’m going to embrace my obsession with baked goods is through what I like to call accountability baking!

I have a friend named Amber.


Things that make our friendship special:
• Jr High Believe and a bird named Presley made us friends.
• My boss now, used to be her boss.
• She’s a huge Webb City Cardinals fan! You can tell by the sticker in the back window of her car.
• She lives in the same town as my in-laws.
• She can convince me to do things I wouldn’t normally do, but don’t tell her that.
• She makes me laugh out loud on a regular basis.
• She shares her mom’s chex mix with me!
• We love animals.
• We have lots of inside jokes.
• We have impromptu lunch appointments, at least every other week.
• We love details, systems and rules.
• We love to be creative with our gift giving.
• We love themed texting wars.
• We love to bake and share!

Thing that makes our friendship difficult:
• We live 9 hours away from each other!

One night during one of our many texting conversations, while I was watching Cupcake Wars, Fabulous Cakes, Cake Boss: Next Great Baker, etc., she asked me if I had ever tried making any of the recipes I saw for cupcakes on tv.

I told her I wasn’t brave enough to try some of their crazy recipes and that I needed a good reason to bake a lot of cupcakes, otherwise Jon & I would eat them all by ourselves. So I asked her if she wanted to come over to help me bake & eat. That answer is always yes. However as I mentioned, she lives 9 hours away. We both got sad for a moment. Then Amber in her brilliance suggested a plan for us to bake “together” anyway.

She calls it “Sara n Amber’s Cupcake A Month Long Distance Baking Project” or “Greatest Idea Eva”

Because we are a “couple of willy nilly-less girls” (her phrasing) here are our guidelines:
• Bake a different kind of cupcake each month for an entire year, me from MO and her from KY.
• Both bake the same recipes. One month I choose, the next month she chooses.
• All recipes are from scratch; variations are allowed.
• Creativity is highly encouraged.
• We must name our cupcakes as if we were selling them!
• Have fun and bake lots of cupcakes!!!

I can hardly wait! 12 yummy recipes and pictures to come!

Broccoli Cheese Noodle Soup

While I'm in the business of sharing recipes, this is another one of my favorites! There is no story to go along with this recipe, but it's perfect for chilly nights and leftovers the next day! I usually double this recipe and add cooked chicken. Also, I adjust the broccoli and cheese to whatever I'm feeling that night.













Broccoli Cheese Noodle Soup
10 oz chopped broccoli
2 oz angel hair pasta, in small pieces
1/4 cup butter
1 Tbls flour
1 cup water
3/4 cup milk
1/8 tsp. pepper
6 oz Velveeta cheese, cubed
1/2 cup sour cream
2 cups cooked chicken, cubed (optional)

Cook broccoli and pasta according to package directions. Drain and set aside.

In a large saucepan, melt butter; stir in flour until smooth.
Gradually stir in water, milk and pepper until well blended.

Bring to a boil; cook & stir for 2 minutes until thickened.
Reduce heat and stir in cheese until melted.

Stir in broccoli, pasta, chicken & sour cream.
Heat through, but do not boil.

Yield: 4 small servings