Cakes · Desserts

Gingerbread Cupcakes with Browned Butter Frosting

This time of year gives us Gingerbread lattes at Starbucks and Pumpkin Spice Frappachino’s and what better treat to go along with these wonderful cups of smooth Fall flavors than a gingerbread cupcake. I found this recipe in a Food Newwork magazine and they are so good. They had them frosted with Caramelized Mango buttercream which I will also share with you but I liked them with the browned butter frosting, so thought I would give you both recipes and let you choose which one you liked.
Before you start making the cupcakes, make the ginger syrup so it can be cooling while preparing the cupcake batter.
3/4 cup granulated sugar
1 2″ piece fresh ginger, peeled and coarsely chopped
To make the syrup combine the granulated sugar, fresh ginger and 3/4 cup water in a small saucepan and bring to a boil over high heat. Cook until the sugar has melted and the mixture thickens slightly, about 2 min. Remove from the heat and leet infuse for 30 min. Strain the syrup before using.
Cupcake batter:
1 3/4 cup flour
1 tables baking powder
3/4 teas baking soda
1/4 teas salt
1 tables ground ginger
2 teas ground cinnammon
1/4 teas ground cloves
3 tables unsalted butter, melted
3 tables vegetable oil
3/4 cup packed dark brown sugar
2 large eggs
6 tables molasses
3/4 cup water
Preheat oven to 350. Line 12 muffin tins with cupcake liners and spray the liners with cooking spray.
Sift together the flour, baking powder, baking soda, salt, ground ginger, cinnammon and cloves into a medium bowl.
Whisk the melted butter, oil, brown sugar, eggs, molasses and 3/4 cup water in a large bowl. Add the dry ingredients to the wet ingredients and stir until the batter is smooth.
Fill each paper liner with 1/3 cup batter, about 1/4 ” below the top of the liner. Bake just until the tops feel firm and a tooghpick inserted into the center comes out with just a few moist crumbs attached. (about 12-15 min)
Remove from oven and brush the tops liberally with the ginger syrup. Let sit in the pan for 5 min before removing. Let the cupcakes cool completely before frosting.

Mango Buttercream
2 cups (4 sticks) plus 2 tables slightly cold unsalted butter, cut into small pieces
3 small or 2 large ripe mangoes, coarsely chopped
6 large egg yolks
Cooking spray
34 cup granulated sugar
1/2 cup light corn syrup
1 tables vanilla extract
1/4 cup finely diced candied ginger, for garnish

Heat 2 tables butter in a large saute pan over high heat. Add the mangoes and cook until caramelized and soft, about 10 min. Transfer to a food processor and process until smooth. Pass the mixture through a medium mesh strainer into a bowl. Discard the solids.
In the bowl of a stand mixer (If you don’t have one, just use your hand mixer, it will take a little more energy, as you will have to stand there and mix it), fitted with a whisk attachment, beat the egg yolks on high speed until creamy and pale yellow, about 5 min.
Spray a heatproof measuring cup with cooking spray. Combine the sugar and corn syrup in a saucepan and bring to a full rolling boil over medium -high heat. Cook without stirring until the syrup reaches the soft-boiled stage (238-242 degrees) on a candy thermometer. Immediately pour the syrup into the measuring cup to halt the cooking. Add a small amount of the sugar syrup to the beaten egg yolks. Turn the mixer on to high speed and bat for about 5 sec. Continue stopping the mixer adding syrup and bating until all the syrup is incorporated. Beat the mixture until it is completely cool.Add the remaining 2 cups butter a few pieces at a time, beating until mixed before adding more. When all the butter has been blended in add the vanilla and the mango puree and beat until combined. Frost the top of each cupcake liberally with the mango buttercream and garnish wih the candied giner.

Browned Butter frosting:

1 cup butter

1 16 oz box of powdered sugar

1/4 to 1/3 cup milk

1 tsp vanilla

Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 min or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify. Beat butter at medium speed with mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with sugar. Beat mixture at low speed until well blended after each addition and stir in vanilla. Spread over cooled cake. Sprinkle pecans over top..Store covered in fridge but take out about an hour before serving, or leave at room temp if serving same day…

Daily Thoughts

Pasadena on $19.95 a Day

Well, our stories just keep getting better and better. Let me begin at the start. Randy rented us a truck from Uhaul today to continue our clean out of the storage and we had ordered a chair and buffet from Pier 1 for the kitchen, so I would have more space to store “goodies”. We thought as long as we had the rental truck we could pick up our order and clean out more stuff we didn’t have room for that we had brought from Texas. So we take our Halloween masks with us, knowing that we would be wearing them to haul the new items upstairs. To insure that the neighbors don’t recognize us, we stopped and bought Randy a wife beater shirt to wear with his Richard Nixon mask while unloading the truck here at the house. We don our masks and drop off unwanted furniture at the Thrift store and head to Pier 1 to pick up the new furniture. The back in of the Uhaul is loaded with more things to bring upstairs so we push that towards the front of the van and arrive at Pier 1. The nice young men help us load the 400 lb buffet in the back of the van and I am signing the papers when all of a sudden we hear a huge “crash”. We turn around and a sweet little ole lady has stepped on the gas instead of the brake and t-boned another car, swirled it around and she then crashes into us. Now she is trapped between the Uhaul and the other man’s car, so we are trapped there on the street at Pier 1 waiting for the police. After we check to be sure everyone is ok and they are, I immediately remember that I have no make up on, my hair is flat to my head and people are staring at us. We both look like we haven’t had a shower in days. The police come and we finally leave with the new furniture headed to our house. We arrive now, not only in a Uhaul van that has in huge orange writing all over the side “Rent Me for $19.95/day” but the whole side is totally smashed and makes the most awful sound, as the wheel is about to fall off. We quickly put on our mask and unload the old stuff into the trunk of my car. We are NOT going to bring any of this stuff in until after dark. Now we are trying to unload this huge buffet up the back steps (17 steps in all) and in the back door. It is so heavy that we have to stop with each step just so I can catch my breath. We make it finally up to the back door where it is still sitting until we can get the energy to move it where it will be permantely placed in the kitchen once I unload the piece of furniture that is where it will go. So tomorrow, we will have clean out day for two other pieces of furniture to make way for the two new pieces. We headed back to Uhaul, having to drive about 20 mph in case the wheel fell off, which it didn’t. It took a little over an hour to fill out the paper work and thank goodness Randy had taken out insurance on the van. So we turn it in and get back into our car and head home. We will be busy tonight unloading bags and boxes that are in the back of my car. But we’re not worried, we have already washed his wife beater shirt after a long day of loading and unloading. He is ready for dark to when we will empty out my car and make room for next Saturday….we found 3 thrift stores today that we haven’t had the chance to explore…….Hope they get the van ready before too long, sometime tells me we will be needing it in a couple of weeks.

Daily Thoughts

Blog Bio

Yesterday, WordPress informed me that my next post, which is this one, would be my 500th post and the blog has received 14,290 views over the past two years. I decided that instead of posting a recipe for the 500th post, that I would give you a little history of why I began this blog. Back in 2009, Randy and I went to see Julia Julia and during the movie he leaned over to me and said, “you should be doing that and if you don’t, shame on you”…..so walking out of the theater, I decided then and there that the recipes that were continually being requested or when phone calls came asking me for ideas of what to cook; these items should be on the blog. So the very next day I began to blog. My son, Jason, had mentioned a year before this that I should be putting all my recipes on a blog so they would be in one place, but being the lazy, undisciplined person that I am, I put it off. But now, well, I was determined and felt that God had spoken to me through Randy, so hence, the blog. As I began to post recipes, stories began to come to mind that I just felt I wanted to share, and as I began to write, ideas just kept coming. Cooking is one of my passions, but people are even more so, and as Randy and I had many opportunities to open up our home, I began to realize that it really wasn’t the cooking that was my passion, but serving and cooking for others. Because of that, each and every time we have had people into our home, we have been so blessed to share with others a sweet time of fellowship around the table. That is one of my greatest joys. Sitting around the table, eatting and sharing our hearts and thoughts, laughter and sometimes tears……but each of these occassions has given me the desire to try and capture how much we both enjoy sharing food with friends and people that we hoped would be new friends.
Thank each of you for reading this site and for all the encouraging comments….To God be the Glory….for His faithfulness, for His inspiration and for His goodness to our family. Chocolate Castles has been not only fun to write, but has been a joy to my heart to share so many special times in our lives with you. Hope to hear from you from time to time, and again, thank you for your friendship and encouragement! Please feel free to share the blog with your friends and family!

Desserts

Chocolate Tuxedo Cake

I have tried for 3 days to post this recipe plus including a picture of the cake, but at this point, all you will get is the recipe as I cannot figure out how to upload the pic from my phone. This cake is absolutly one of the pretties cakes I have made and it is equally delish! It is so worth the little extra time and will make you so proud to have it as a centerpiece for your dessert table or even at your dinner table.
Bake 1 Duncan Hines French Vanilla cake mix according to the directions on the box, making 2-9″ layers. Set aside to cool.
Then bake:
1 Duncan Hines Devils Food Cake Mix
1 small (4 oz) size of french vanilla instant pudding mix
1/2 cup oil
1 1/4 cup water
4 eggs
Combine all ingredients for the Devils food cake mix and bake in 3-9″ layers. When cake is done, turn out ea layer onto waxed paper to cool.
While cake is cooling, make frosting:
5 cups powdered sugar
1/2 cup of Crisco shortening
1 stick (1/2 cup) of softened unsalted butter
1 tables almond extract
1/4 to 1/3 cup milk, or whipping cream
Mix all ingredients for frosting, adding enough milk or whipping cream to get to spreading consistency. (Begin with the 1/4 cup and add more by the tables, to ensure that you don’t get to thin)
Place one chocolate layer on serving plate. Frost top with about 1/2 cup of the frosting. Place one of the vanilla layers on top and frost it with another 1/2 cup of frosting. Repeat with another chocolate layer, frosting only the top. Finish with one more chocolate layer and frost sides and top of cake. Set aside while making the ganache topping.

In small saucepan, pour 1/2 cup heavy whipping cream with 2 tables granulated sugar, 2 tables unsalted butter and bring to a boil. When mixture is boiling, pour over 4 (1 oz) squares of semi-sweet chocolate which you have broken up into smaller pieces. Place a plate over bowl of chocolate mixture, which keeps the heat in, for about 5 min. Remove plate and stir until chocolate is finished melting and mixture is smooth of any chocolate pieces. Stir for a couple of min to cool down mixture. Using a tablespoon, begin to spoon chocolate ganache over the top of the cake, allowing the chocolate to drizzle down sides of cake, but totally covering the top of the cake. This makes a dramatic effect of all chocolate top with it drizzled down the sides of the vanilla frosted cake. Store in fridge until about 2 hours before serving time. Take out and let sit at room temp so chocolate is easy to slice.

Daily Thoughts

Fall Comes to Orange Grove Blvd. #4

I wish all of you could have been with Peter and Penelope Punkie (yes, we are already changing our names for Fall) this morning.Peter tells me that we are going to storage this morning to begin cleaning out and to “let” me bring home some of the Fall decorations to begin decorating our house for the season. Well…that’s all you need to say to me, is “let’s decorate” and I am ready and out the door. We get to storage and begin going through each of the boxes, only to learn that there are boxes and boxes of clothes that need to be taken to our church thrift store and still more furniture to get rid of as our house here will only accommodate half of what we had in Texas. As we begin to look for the Fall Decorations we realize how much we are going to be bringing home to use. We went after 3 fall trees, plus the decor that go on them……..we end up making 3 trips to the car, or as Peter calls it, the “mercedes pick-up”. There is too much for one trip home, so we load the car and head home, knowing that we will be coming back for another trip of fall clothes and decorations. On the way home, Peter pulls into a Halloween store and tells me to get out. I look at him wondering what in the world. When I inquire what are we doing, he says to me, “you don’t think I’m going to unload all this stuff without a costume on do you,?” The neighbors have already called “1-800-I Am A Hoader” on us and he thinks that we will be getting another visit from them if neighbors see us hauling more things into our house. As we “camouflage” ourselves, we begin unloading and hauling upstairs, bag after bag and container after container. We see neighbors peeking out their windows, wondering where in the world all this stuff is going to go, as their houses are exactly the same size as ours. So, we wait until after dark to unload all the bags of “fall clothes” “fall decor” and hope that they dont see us. We are convinced that they probably think we are carrying up dead bodies in bags, but Peter assures me that if we were doing that, we wouldn’t be using the white garbage bags, as all the bags we see on Unsolved Mysteries are always the dark black or green bags. So we are sticking to white to hopefully lesson the neighbors concerns.
Since I didn’t get through writing this post yesterday and am just returning home from Costco today, I have another update. Peter and I take his small 2 seater car to Costco, knowing that we are only going for cheese, gas and Dr Peppers. He reminds me that I cannot buy anything other than these items since we are in his car. Well……we walk down the TV isle and low and behold they have the TV that he has been looking at for 3 months on sale. Do I really have to tell you the rest of the story. Yes, we buy it. We carry it out to the car and of course it is too big for the trunk so he pushes up the seats as far to the front as they will go and proceeds to push the boxed TV behind the two seater. We are pushed up against the dashboard, with our knees up under our chins, and he decides that it will be impossible for him to drive because he can’t position his leg to even step on the brakes, so I unfold my body out of the car and switch seats with him. Cars are passing us, laughing as they pass. We finally make it home, after stopping twice just to let our legs, which have fallen asleep, due to no circulation, get some feeling in them. We arrive at home and begin to unload this when our worst nightmare happens, our downstairs neighbor is walking out and sees us carrying not only a crate of Dr Pepper, but the television. He remarks to us, “are you sure you have room up there for that” which tells me that he was watching us out his window yesterday. I need to close and post this, as I am going to go hide a few of the bags which we brought up yesterday. Our neighbor already informed us that his ceiling is sagging and we are expecting a knock on our door in the morning from “1-800-I Am A Hoarder”.

Vegetables

Spinach or Cauliflower with Cheese Sauce

This Cheese Sauce is one of the first recipes I received from a roommate back in the early 70’s. It is just so different, and good, but is so easy to make. Even if you aren’t a great gravy maker, this sauce is one that will make you proud. To make a colorful dish, you could also add Spinach, Carrots and Cauliflower or Zuchinni and have a medley of veggies with this sauce.
2 tables butter
2 tabels flour
1/4 teas each salt and pepper
1/4 teas dry mustard
1/8 teas cayanne pepper
1/2 teas garlic powder
1 cup milk
1/2 cup cheddar cheese, cubed (4 oz)

In a heavy saucepan, melt butter over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk.*See below* Bring to boil, stirring constantly. Boil one minute. Add cheese and stir until melted and well blended. Set aside. Cook the veggies (which one you choose) until tender; drain. Pour cheese sauce over veggies. *I also, use 1/2 cup milk and 1/2 cup of the water that I have cooked the veggies in instead of the 1 cup milk. It gives more vitamins and I like the taste of the sauce using 1/2 and 1/2 instead of all milk.*

Meats

Grilled Pork Tenderloin

I know most of you know how addicted to Sister Schubert rolls I am and when I went on-line on Tues to order them to be mailed out here, I discovered that their website has recipes which can be downloaded. Instantly, I pushed “print” and now have several recipes which sound just so southern and delicious. One of the first that I am trying is this one. It has just ordinary on-hand ingredients and you can tell by that the flavor will be just amazing because of the soy sauce and red wine vinegar. Here is the recipe.
1/2 cup peanut oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tables Worcestershire sauce
1 clove garlic, minced
1 tables chopped fresh parsley
1 tables dry mustard
1 1/2 teas freshly gorund black pepper
2 pork tenderloins

Whisk together all ingredients, except tenderloins, in a mixing bowl. Add pork tenderloins and marinate at least 4 hours.
Prepare a grill to medium-high heat. Transfer pork tenderloins to a tray and discard marinade. Oil grill rack and grill pork until each reaches an internal temp of 160 degrees. Cooking time will vary according to the size of each tenderloin.
Transfer pork to a cutting board and cover loosely with foil for 8-10 min. Slice and serve. Offer the infamous SS Dinner Yeast rolls or her Parker House Style rolls. YUM!!!!!!

Daily Thoughts

Sister Schubert Rolls

We are home from Cameron and Mandy’s wedding and still feeling a little festive from having all our meals with our kids and extended family, it is easy to already get excited about the upcoming holiday season when we will get to be with family and friends again. That never seems to come fast enough, but I have discovered a secret that I just had to share. As soon as the plane flew over the border of Texas and knowing that I was about to re-enter the land of No Sister Schubert Rolls, I got a little down, not only were we flying back to grocery stores which do not carry breaded fried okra, but they also have never heard of these amazing rolls. So…upon awaking our first morning back in Sushi-land, I got on the computer, contacted Sister Schubert Rolls and found that they ship all their mouth watering rolls to anywhere in the USA! Well….I guess I don’t have to tell you that I have 12 pans of rolls coming my way. Since I am cooking breakfast for a brunch next week, these ladies out here are going to be introduced to these amazing little gems.
Sushi and salad lovers, watch out……you are about to discover a little roll that will have you saying, “ya’ll” and “git back here” before you know it……Some ladies might need to go for a mani and pedi or massage to get regenerated……..me, I just need to bake a pan of SS rolls, and I’ll be dreaming of grits, gravy and green beans seasoned with bacon tonight. Meals as I remember them are about to “git” good again!

Daily Thoughts

Wedding in Texas

Am headed to Texas for our son’s wedding. Will not be posting until Monday, September 5th! Have a great Labor Day and get out a favorite recipe and try it out for some sweet friends.

Chocolate · Desserts

German Chocolate Cake Truffles

These will be a hit at any gathering. Just perfect for popping into your mouth. Perfect for grabbing the whole tray of them and going over to a corner and just savoring each and every one. After all, there will be enough people to “mingle” with the other guests while you sit back and enjoy these delectable little bites of heaven. This recipe comes from the Southern Living Christmas 2011 Edition.

1 (18.25 oz) package German chocolate cake mix
1 (16 oz) container milk chocolate ready to spread frosting
2 cups toasted coconut, divided
1 3/4 cups toasted finely chopped pecans, divided
Wax Paper
4 (7 oz) containers milk chocolate dipping chocolate
Prepare and bake cake mix according to package directons in a lightly greased 13 x 9 pan. Let cool completely in pan (about 30 min)
Crumble cake into a large bowl. Scoop frosting by spoonfuls over cake crumbs. Sprinkle with 1 cup each coconut and pecans; stir gently just until thoroughly blended. Using a cookie scoop, scoop cake mixture into 1 1/4 ” balls and roll in hands making them round. Place balls on wax paper lined baking sheets. Cover and chill 1 to 2 hrs.
Meanwhile, combine remaining 1 cup coconut and 3/4 cup pecans; stir well. Melt dipping chocolate, 1 container at a time, according to package directioins; dip chilled balls in melted chocolate, using candy dipping fork or if you don’t have one use a fork with a toothpick to secure ball to fork. Allow excess chocolate to drip off. Place coated truffles on wax paper lined baking sheets. Sprinkle tops with coconut pecan mixture and chill 30 min or until set. Place truffles in small baking cups to serve or a platter.
*I used Duncan Hines German Chocolate Cake mix, Betty Croker Frosting and Bakers Real Milk Chocolate Dipping Chocolate