Getting Away: Syracuse, Utah

I took a break from Arizona life and took the kids to visit our friends in Utah last week.

 

Utah was beautiful, and getting in some retail (and diet coke) therapy with a best friend was pretty awesome too. Oh...and I finally understand all the ado over Cafe' Rio. Please tell me they will open a chain in Phoenix?

 

(UPDATE: Some lovely readers informed me that there IS a Cafe' Rio here is Phoenix! How did I not know this? Oh...and we ate there tonight.)

 

The plane ride home was bittersweet, but we can't wait to visit again. I think we will have to bring Daddy along for the fun next time. As my daughter said while the plane was taking off, "See you soon, Utah!!".

 

I think we will:)

 



RECIPE: Vanilla Rasperry Cupcakes with White Chocolate Buttercream

 

 It seems I have been posting more recipes than crafts lately. I think it's because we are minimizing our "junk" and I am trying to craft with purpose more and decide if that project has a place in our home long term.

 

But, I won't ever let you down when it comes to baking!

 

This is the best cupcake recipe I have ever made. The richness of the white chocolate buttercream frosting and the tartness of the raspberry filling go wonderfully together.

 

RASPBERRY WHITE CHOCOLATE BUTTERCREAM CUPCAKES

(by Allrecipes)

 

1 (18.25 ounce) package VANILLA CAKE MIX

1 cup WATER

1/3 cup VEGETABLE OIL

3 EGGS

 

for filling:

8 oz FRESH RASPBERRIES

1 tbsp WATER

3 tbsp WHITE SUGAR

1 tbsp CORNSTARCH

1/4 cup WATER

 

for frosting:

2 cups WHITE CHOCOLATE CHIPS

1 cup BUTTER

5 cups POWDERED SUGAR

2 tbsp MILK, or more as needed

 

STEP 1: Preheat oven to 350 degrees. Line muffin pan with paper cups.

 

STEP 2: Mix together vanilla cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl with an electric mixer on low speed until cake mix is moist. Raise mixer speed to medium and beat until batter is smooth, 2 minutes.

 

STEP3: Spoon batter into prepared muffin cups, filling them about 2/3 full. Bake until lightly browned and toothpick inserted in the center comes out clean, 18-23 minutes. Cool cupcakes in pan for 5 minutes and then transfer to cooling rack.

 

STEP 4: Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.

 

STEP 5: Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.

 

STEP 6: Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.

 

STEP 7: Cut a core out of each cupcake about 1 1/2 inches long and 1 inch in diameter. Fill each cupcake with 2 tsp of the filling. (I used a cannoli form to get perfect circles in each one).

 

STEP 8: Place white chocolate chips in a microwave-safe bowl and heat in 30-second intervals until chips begin to melt, about 1 minute. Stir and repeat, heating chips about 10 seconds at a time, until thoroughly melted. Stir until chocolate is smooth and no more lumps remain.

 

STEP 9: Beat butter with an electric mixer on medium speed in a mixing bowl until fluffy. Beat in half the confectioners' sugar, melted white chocolate chips, and milk until mixture is smooth and creamy.

 

STEP 10: Slowly beat in remaining confectioners' sugar until smooth; if frosting is too stiff, beat in more milk, 1 teaspoon at a time.

I spread frosting on some and topped them with coconut and the others I piped the frosting on. I used some leftover raspberries for garnish.

 

It looks like there was a lot involved with these cupcakes...but each step is easy to do while the cupcakes are baking so by the time they cool, it's time to decorate and enjoy:)

 



 

RECIPE: The Perfect Pumpkin Pie

 

 I wanted to make a pie the other day and found it serendipitous that I already had the ingredients for a pumpkin one! I also wanted to try out this braided crust idea that I saw on Pinterest.

 

HOMEMADE PUMPKIN PIE

(from Very Best Baking)

 

2 refrigerated PIE CRUSTS (or your favorite recipe)

 

3/4 cup GRANULATED SUGAR

 

1 tsp GROUND CINNAMON

 

1/2 tsp SALT

 

1/2 tsp GROUND GINGER

 

1/4 tsp GROUND CLOVES

 

2 large EGGS

 

1 can (15oz) PURE PUMPKIN

 

1 can (12oz) EVAPORATED MILK

 

STEP 1: Preheat the oven to 425 degrees

 

STEP 2: Fill pie pan with one crust and trim up edges. Take the the other crust and cut long 1/4" strips with a pizza cutter and ruler. Braid together the strips (you will need two braids). Apply a little water to the rim of the crust in the pan and lay the braid around the outside, pressing down slightly. Set aside.

 

STEP 2: Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

 

STEP 3: Bake in preheated oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

 

 I took the remaining pieces of the second pie crust and made some mini heart pie crust cookies. I thought they looked pretty adorable atop a slice of pie.

 

 This is the best pumpkin pie recipe I have ever made...and I have tried a lot of them. It bakes wonderfully and keeps a perfect shape. Oh, and it tastes amazing too!

 

 

Enjoy.

RECIPE: Chocolate Chip, Walnut, and Coconut Cookies

 

I had the most random craving this week (and no, I'm not pregnant!). I wanted a chocolate chip cookie...but with walnuts and coconut too.

 

Weird, right?

 

I had all the ingredients in the pantry and I turned to my favorite chocolate chip cookie recipe for help.

 

CHOCOLATE CHIP, WALNUT, and COCONUT COOKIES

 

1 cup BUTTER, softened

1 cup WHITE SUGAR

1 cup packed BROWN SUGAR

2 EGGS

2 teaspoons VANILLA

3 cups ALL-PURPOSE FLOUR

1 teaspoon BAKING SODA

2 teaspoons HOT WATER

1/2 teaspoon SALT

1 cup SEMI SWEET CHOCOLATE CHIPS

 

1/2 cup flake coconut

 

1/2 cup chopped walnuts

 

STEP 1: Preheat oven to 350 degrees.

 

STEP 2: Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, coconut, and walnuts. Drop by large spoonfuls onto ungreased pans. ( I used my cookie scoop)

 

STEP 3: Bake for 8-10 minutes or lightly brown. Let cool on cooling rack.

 

Enjoy:)