Rose Water Cupcakes!

I used fresh raspberries as garnish for the cupcakes! :)

It's hard to believe how fast time flies! Valentine's Day is on Thursday! Many people prepare chocolate flavored desserts for Valentine's Day. However, me being me,  I didn't prepare a typical Valentine's Day dish. I'd pondered for days about what dessert  I could make that would be festive, yet different. As I was flipping through my large collection of cookbooks, an idea finally came to me. Rose Water cupcakes! Hundreds of couples exchange roses on Valentine's Day! What better dessert to make than a batch of rose water cupcakes for Valentine's Day? They're colorful, festive, fun and delicious! They're not your typical dessert, but who doesn't like to stray away from the crowd? The cupcakes were scrumptious, and they are perfect to bake for someone special on Valentine's Day!!!!  

Rose Water Cupcakes:

-1 1/4 cups all-purpose flour

-1 tsp. baking powder

-1/4 tsp. salt

-3/4 cups confectioners' sugar

-1/2 cup unsalted butter

-1 tbsp. rose water

-2 large eggs

-1/2 cup of whole milk

Rose Water Glaze:

-1 cup confectioners' sugar

-2 tbsp. whole milk

-1 tsp. rose water

-4 drops red food coloring 

* Add more milk and confectioners' sugar as needed

~Raspberries for garnish!

*Preheat the oven to 350 Fahrenheit 

I had to buy the rose water at a locally owned Mediterranean supermarket. I was ecstatic when I finally found it!

Combine the flour, baking power, and salt. 

Whisk the flour, baking powder, and salt together.

In a bowl, beat the confectioners' sugar and butter together.

Add the rose water and the eggs one at a time, beating on low speed.

Add the flour in three additions, alternating with the milk in 2 additions. beating on low speed just until combined.

Distribute the batter among the cupcakes liners.

Bake for 15-18 minutes. Cool for one hour.

For the glaze, put confectioners' sugar in a bowl. ( I used my food processor.)

Add milk and rose water. Combine.

Add red food coloring.

Spread on top of cooled cupcakes.

Decorate with raspberries!!!

Happy Valentine's Day!!!

Parmesan Soufflé!

Parmesan Soufflé!

I realize that I neglected posting a recipe the entire month of December... I feel ashamed. December flew right before my eyes, as I'm sure it did for most everyone. But, with a new year before me, I will put forth my best efforts to make sure I continue to post!  For Christmas I received a Magi Mix food processor! I've been using it nonstop since I opened it, making hummus, doughs, and other concoctions with the Magi Mix. Included in the box of the food processor was a small cook book, one copy in French, and thankfully another in English. As I skimmed through the recipes, I came across a Parmesan Soufflé. Since everything required to make it could be found in my kitchen, I decided to prepare the delicious appetizer! I hope you enjoy these delectable soufflés as much as  I did!

Parmesan Soufflé: ( makes 3 soufflés )

- 2 eggs

-8 tbsp. of Parmesan cheese

-2 tsp. of unsalted butter

-1 tbsp. of all-purpose flour

-1/2 cup of hot water

*Preheat the oven to 350 degrees Farenheight

Grate the Parmesan

Make a roux: Melt the butter in a saucepan over low heat.

Add the flour and water,  stir quickly. Continue until mixture thickens.

Boil over high heat for 3 minutes, stirring constantly.

Add the Parmesan cheese.

Fold it in.

Separate the eggs. 

Remove saucepan from heat and gently add one egg yolk at a time.

Butter three ramekins.

Whisk the eggs for five minutes until stiff. ( Or use your food processor ;D)

Gently fold egg whites into the cooled mixture.

Distribute mixture between three ramekins.

Bake in oven for fifteen minutes.

Serve immediately, and enjoy! :)

Bon Appétit!

Thanksgiving Cake Bites!

With Thanksgiving sixteen days away, I'm overjoyed. Thanksgiving is one of my favorite holidays!  I've already started making plans for the Thanksgiving menu! I wanted to try something a little different this year as far as the desserts go. A pumpkin flavored dish is an essential Thanksgiving favorite, but I wanted to stray away from the traditional pumpkin pie. I decided to get creative and was consumed with the idea of  making pumpkin cake bites! I tried the recipe this weekend and my family loved them! The cake bites weren't messy so I could carry them along with me to family members' houses without worries. They're very easy to travel with, perfect for those who are going away for Thanksgiving and want to bring along a dish! I hope you enjoy!

Pumpkin Cake:
-2 cups of cake flour
-1/2 cup of sugar
-1/2 tsp. of baking powder
-1/2 tsp. of baking soda
-1/2 tsp. of salt
-1/2 tsp. of cinnamon
-1/2 tsp. of nutmeg
-1/2 tsp. of ginger
-1 cup of pumpkin puree
-1/2 cup of buttermilk
-1 egg
-2 tbsp. of vegetable oil

Cream Cheese Frosting:
-12 oz. of room temperature cream cheese
-6 tbsp. of butter
-1/2 tsp. of vanilla extract
-1 cup of sifted confectioners' sugar

Coating:
-6-8 bars of white chocolate ( I used Ghirardelli.)

I included pictures as I made the cake bites to be as clear as possible. I hope the visual aid is helpful!

Preheat oven to 375 degrees Fahrenheit.

Combine the dry ingredients for the pumpkin cake.

Mix well.

 Whisk the buttermilk, egg, and oil.

 Whisk the pumpkin in with the wet ingredients.

 Fold the pumpkin mixture into the dry ingredients.

 Be careful not the overmix.

 Transfer the batter to the cake pan of your choice.

 Bake for about 20 minutes, or until an inserted toothpick comes out clean. Let cool.

 After cake has cooled, transfer cake to a large bowl.

 Crumble cake. ( I used my hands.)

 Add *cream cheese frosting( see bottom of page.)

 Work the frosting into the cake crumbles, distribute frosting evenly.

 Form cake mixture into balls and place on a baking sheet lined with parchment paper. Place in the refrigerator for an hour or until bites are firm.

 Chop chocolate into small squares and place in a metal, heatproof bowl over simmering water.

 Stir chocolate until it's melted and smooth.

 Place the cake bite into the chocolate and roll over until the cake bite is covered in chocolate.

 After the cake bite is covered, place in regular cupcake holders and let cool.

 Decorate with festive candy! Enjoy!

*Cream Cheese Frosting:
1) In a bowl with an electric mixture, beat the cream cheese, butter, and vanilla until smooth and fluffy.
2) Gradually beat in sifted confectioners' sugar.
3) Continue to beat until the sugar is incorporated and the frosting is light and fluffy.