Starting off a new semester...

Just started school last week.. And hopefully everything goes well with it... Working nights has not been easy on my body but I will adjust... I guess I'm thankful for the extra days I have off... Anyway I have not been on this thing for awhile now so I think I should post some food I cooked since I'm officially a vampire due to the night shift now..

First I made a zucchini loaf at 3 am in the morning one day...

 

Zucchini bread sliced...

  

Recipe:

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped pecans or walnuts (optional)

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, ground ginger, baking soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Then I made banana cream pie...

Banana cream pie slice... mmmmm...

Recipe:

Ingredients

• 3/4 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups milk
• 3 egg yolks, beaten
• 2 tablespoons butter
• 1 1/4 teaspoons vanilla extract
• 1 (9 inch) pie crust, baked
• 4 bananas, sliced

Directions

1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
4. Chill in freezer overnight 

 

These are some of my out of the freezer things I cooked

 

Spanakopita from Trader Joe's

Pierogies from Piast (this Polish supermarket) sauteed in butter and onions...

 

Well that's all for now... Until next time... 

What to do with leftover mascarpone cheese?!... Hmmmm...

I made a Mocha Icebox Cake this weekend... And I must say it was quite delightful... I am going to try to use Trader Joe's Highbrow Cookies next time... But with the one I made I used Pepperidge Farm Sausalito cookies with milk chocolate and macadamia nuts...

Mocha Mascarpone Filling...

About to go in the fridge...

Yummy....

And a slice...

Ingredients

• 2 cups cold heavy cream
• 12 ounces Italian mascarpone cheese
• 1/2 cup sugar
• 1/4 cup coffee liqueur, such as Kahlua
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon instant espresso powder
• 1 teaspoon pure vanilla extract
• 3 (8-ounce) packages chocolate chip cookies
• Shaved semisweet chocolate, for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.


I'm going to try to make egg custard tarts next time... Let's see how that turns out... I already have the dough in the fridge for it...


Until next time...

French Food... Well sort of...

Went on one of my cooking frenzies again on my day off... I made Mustard Roasted Fish, Roasted Broccoli, and a French Apple Tart... All courtesy of the Barefoot Contessa...

The whole meal.. fish and the broccoli with orzo...

Roasted broccoli

Mustard Roasted Fish

French Apple Tart

French Apple Tart in the Making...

Recipe for Roasted Broccoli ---> http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html (I omitted the pine nuts... not to fond of them)


Recipe for Mustard Roasted Chicken ---> http://www.foodnetwork.com/recipes/ina-garten/mustard-roasted-fish-recipe/index.html (I used light sour cream instead of creme fraiche... I couldn't find it anywhere)


Recipe for French Apple Tart ---> http://www.foodnetwork.com/recipes/ina-garten/french-apple-tart-recipe/index.html



Until next time...

It's Been Awhile...

I've been cooking more on my days off... Plus thanks to my rents I have a new mixer now...

First... I made Tiramisu.. One of my all time favorite desserts... Plus it's not too sweet...

Uncensored version...

Yummm... ready to eat...

Recipe 

6 egg yolks
1 cup sugar
1 1/4 cup mascarpone cheese
1 3/4 cup heavy whipping cream
2 -12 oz packages Italian Lady fingers
1/2 cup cold espresso
1/4 cup of Kahlua
1 tbsp cocoa for dusting plus chocolate shavings

Combine egg yolks and sugar in the top of a double boiler,  over boiling water.  Reduce heat to low, and cook for about 10 minutes, stirring constantly.  This is your sabayon,  remove from the heat and whip yolks until thick and lemon colored.
Add Mascarpone to whipped yolks, beat until combined.
In a separate bowl, whip cream to stiff peaks.
Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them!
Arrange the lady fingers in the bottom of a 8 inch square baking dish (or 6×9)
Spoon half the mascarpone cream filling over the lady fingers.
Repeat process with another layer.
Refrigerate 4 hours or overnight.
Dust with cocoa before serving

For dinner I made Lemon Chicken and a Basil Mozzarella Penne pasta...

The lemon chicken I got from watching Barefoot Contessa... It was a hit with my family...

Recipe ---> http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe/index.html

Then the Penne I got from random search... lol...

 

Recipe ---> http://www.foodnetwork.com/recipes/emeril-lagasse/penne-with-fresh-tomatoes-basil-and-fresh-mozzarella-recipe/index.html

For a snack I went to Whole Foods... bought some olives and hummus and made pita chips (brushed them with olive oil.. sprinkled onion powder and lemon zest...

Well that's all for now... I think I will make pizza on one of my days off next time since I have a new mixer now to make the dough... Until next time...

Chocolate Lovers...

I did so much baking this weekend...

First I made chocolate chip and white chocolate with macadamia nuts cookies for my family that came over...

 

These were gone so fast. I only ate 2!!! (recipe is listed below)

Then I made baklava with pecans and walnuts.. I definitely like these better than the first ones I made... Probably because the nuts are more creamier in texture... The third batch which I brought to my friend's house with pistachios, walnuts, and pecans was I think the best one I made...

 

Then I made this Chocolate Honey Almond Tart courtesy of Giada De Laurentiis while working out on the treadmill I watched as she made this. At first I found it to be too sweet and overpowering but I put it in the fridge overnight and tried it out today and it was actually better for some reason... 

 

Recipe ---> http://www.foodnetwork.com/recipes/chocolate-honey-almond-tart-recipe/index.html

Well... Until next time... I will try to enjoy my last day off before I go to work...

Happy Birthday to Me! So what did I bake myself?! lol

I'm trying to enjoy and take advantage of my time off as much as I can. I honestly do not think that anyone should work on their birthday which is why I took a week off. Hope that today is going to be a good day because I already got off on the wrong foot with somebody. I guess all I have to do is not let it get the best of me. It has just been so rough for the past week..

Anyway I attempted to make Baklava with Hazelnuts and Pistachios... I have been wanting to make this for the longest time... I think that next time I will use walnuts or pecans which have a more creamier texture. My boyfriend seemed to like them though...

Baklava with Hazelnuts and Pistachios

Adding the honey sauce...

 

A more presentable plated version

Ingredients

• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup honey

Directions

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up. 

I also made chocolate chip cookies earlier in the week.. I figured that I haven't made cookies in the longest time so why not? lol

Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
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, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 12-15 minutes in the preheated oven, or until edges are nicely browned. 

 

Ok well until next time... 

3 Cupcakes in 1 Day... I think I'm ready for Cupcake Wars.. NOT!!! LOL...

I think I've done the most baking today out of all days. I made 3 kinds of cupcakes: Car Bomb Cupcakes (Guinness Cupcakes Baileys Icing), Boston Cream Cupcakes (recipe posted in previous blog), and Banana Pudding Cupcakes with Nutella Buttercream Icing (which I already have the recipes for in previous blogs)

So first the Car Bomb Cupcakes...

 

Recipe:

Cupcakes
    1 cup unsalted butter
    1 cup Guinness stout
    2/3 cup Dutch-processed cocoa powder, sifted
    1 cup light brown sugar
    1 teaspoon table salt
    2 cups all-purpose flour
    1 cup white sugar
    1 1/4 teaspoons baking soda
    2 eggs
    1/2 cup sour cream

 
Frosting
    1/2 cup unsalted butter
    4 cups confectioners' sugar
    1 pinch table salt
    3 tablespoons Irish cream (Bailey's)
    1 tablespoon milk (This part I kept adjusting until it got to the consistency I wanted) 

Directions:

1. Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
2. In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
3. Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
4. Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
5. Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
6. Frost cupcakes with Bailey's frosting.

Banana Pudding with Nutella Buttercream:

 

This is the final product of what I will be bringing tomorrow at the Grill Off... I still have to top the Banana Pudding ones with the Nilla Wafers... but I will do that tomorrow because through past experience if you add the cookies on right away and put them in the fridge, they will become soggy...

Sort of looks like I cater right?! lol Siiike!! Maybe someday...

Until next time...

Half a Day Means De-Stressing in My Kitchen

I finally made Boston Cream Cupcakes...

Recipe:

For pastry cream

• 3 large egg yolks
• ⅓ cup (2⅓ ounces) sugar
• Pinch salt
• 4 teaspoons cornstarch
• 2 tablespoons unsalted butter, cut into 2 pieces
• 1½ teaspoons vanilla extract
• 1 1/3 cup of heavy cream

For cupcakes

• 3/4 cup unsalted butter
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 3 eggs
• 2 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk, at room temperature  

For the chocolate glaze

• 1 cup of semisweet chocolate chips 
• 1 teaspoon of corn syrup
• 1/2 cup of heavy cream
• 1 teaspoon of vanilla  

To make cupcakes:

1.) Preheat oven to 350°F.

2.) Cream butter and sugar together with an electric mixer; add vanilla and eggs.

3.) Sift dry ingredients together and add in 3 stages, alternating with the buttermilk.

4.) Line muffin pans with paper liners.

5.) Fill each about three-quarters full with batter.

6.) Bake 15-20 minutes.

For the pastry cream:

1.) Bring the cream to a simmer in a medium saucepan over medium heat. Meanwhile, whisk the egg yolks, sugar, and salt together in a medium bowl, then whisk in the cornstarch until pale yellow and thick, about 30 seconds.
2.) Slowly whisk the hot cream into the egg mixture to temper, then return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1½ minutes. Off the heat, whisk in the butter and vanilla. Transfer the mixture to a small bowl, press plastic wrap directly on the surface, and refrigerate until chilled and set, about 2 hours. (I just put mine in the freezer so it’s ready quicker.
For the glaze:
Mix in all of the listed ingredients in a microwave safe bowl, stirring in between for 1 minute. Then cool until room temperature before glazing the cupcakes

To make the cupcakes:

1.) Cut around the inside edge of the top of each cupcake, removing a cone-shaped piece from each cupcake, and fill with 2 tablespoons of pastry cream.
2.) Trim and replace the cupcake top and set each cupcake on a wire rack over a parchment-lined baking sheet (for easy cleanup). Pour the glaze over the cupcakes. Refrigerate the cupcakes until the glaze has set, about 10 minutes, before serving.


Until next time...

Happy Memorial Day Weekend

So I sort of went on a cooking frenzy today... It was such a pain grocery shopping today being the holiday weekend and all.. but I was so glad when I was finally done... What can I say, I think I'm addicted to stress even on my days off... First I made orzo with parmesan cheese and basil with oven roasted carrots and grilled steak...

Yummy Orzo...

And of course who can forget dessert... I made carrot cake cupcakes with pecans and hazelnut with white chocolate cream cheese frosting...

Diet version... lol

With just the plain frosting

Recipe:

Ingredients

For the Frosting

• 2 ounces white chocolate
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 4 cups confectioners' sugar
• 2 tablespoons heavy cream

For the cupcakes

• 2 eggs, lightly beaten
• 1 1/8 cups white sugar
• 1/3 cup brown sugar
  
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1/2 cup crushed pineapple
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup chopped pecans 1/4 chopped hazelnuts
• 1/4 teaspoon hazelnut extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2. In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
3. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
4. Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in nuts. Transfer to the prepared muffin cups.
5. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with chopped pecans.

 

Until next time...

My New Red Velvet Cake...

So I decided to make a few changes to the red velvet cake I usually make since SOMEBODY thinks that the coffee adds a bitter after taste... Supposedly these seem a little better... I also made an orange scented cream cheese frosting...

 

My mini packaging.. Doesn't this look like I cater... NOT!!!! lol

I made cake with the remaining batter...

Yummy Cake...

For the Cake

Ingredients
    3 ⅓ cups cake flour (not self-rising)
    ¾ cup (1 ½ sticks) unsalted butter, softened
    2 ¼ cups sugar
    3 large eggs, at room temperature
    6 tablespoons red food coloring
    3 tablespoons unsweetened cocoa
    1 ½ teaspoons vanilla extract
    1 ½ teaspoons salt
    1 ½ cups buttermilk
    1 ½ teaspoons cider vinegar
    1 ½ teaspoons baking soda
 

Preheat oven to 350 degrees.
Grease and lightly flour three muffin tins. Place cupcake papers in the tins.
To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Bake each tray for 20 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cupcakes cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

 

Orange scented Cream Cheese Icing:

1 stick of unsalted butter softened
4 oz of cream cheese softened
2 cups of confectioner's sugar
1 teaspoon vanilla extract
1/4 teaspoon of orange extract
 

Beat butter and cream cheese until combined. Then gradually add in powdered sugar and mix in vanilla and orange extract... Mix until smooth...

 

Until next time...

Saturday off...

Made two cupcake recipes over the weekend for my nephew's birthday party... Chocolate Nutella Cupcakes with Nutella Buttercream and Cream Cheese Marble Frosting and Banana Split Chocolate Chip Sundae Cupcakes...

First the Chocolate Nutella Cupcakes with Nutella Buttercream and Cream Cheese Marble Frosting (Try saying that 10x fast... lol)

Marble swirl with the Nutella Buttercream and Cream Cheese Frosting

This is them with just the Nutella Buttercream Icing

For the Cupcakes:
2/3 cup Nutella
1 cup all-purpose flour
1 1/2 cups cake flour
1 1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
3 large eggs
1 1/2 cups sugar
3/4 cup butter, softened
2 1/2 cups buttermilk
Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 350F.
Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick. Add in the butter. Mix until combined. Add in the nutella. Now, add in the buttermilk. Beat until well incorporated.
Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Bake for 20-25 minutes or until a toothpick comes out clean. Do not over-bake. Remove from oven and let cool completely before frosting.

Vanilla Cream Cheese Frosting
8 ounces cream cheese, softened to room temperature
5 tablespoons butter, softened to room temperature
1 pound powdered sugar (about 3 3/4 cups), sifted
2 teaspoons vanilla extract
Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the vanilla. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.

Nutella Buttercream
1/2 C butter, room temperature
1 C Nutella
1 C powdered sugar, sifted
1-2 T milk
Beat butter until smooth. Add Nutella and beat together until thoroughly combined. Slowly add powdered sugar, mixing until combined. Add 1 tablespoon of milk. Add additional milk or powdered sugar as needed to reach desired consistency.

Then next is the Banana Split Chocolate Chip Sundae Cupcakes...

 

For the cupcakes:

1     package (18-1/4 ounces) yellow cake mix, divided

1     cup water
1     cup mashed ripe bananas
3     eggs
1     cup chopped drained maraschino cherries
1‑1/2     cups miniature semisweet chocolate chips, divided

Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin pan cups with paper baking cups.
Reserve 2 tablespoons cake mix. Combine remaining cake mix, water, bananas and eggs in large bowl. Beat with electric mixer at low speed about 30 seconds or until moistened. Beat at medium speed 2 minutes. Combine chopped cherries and reserved cake mix in small bowl. Stir chopped cherry mixture and 1 cup chocolate chips into batter.
Spoon batter into prepared muffin cups, filling 2/3 full. Bake 15 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.

Marshmallow Cream Frosting:

Ingredients

    7 ounces marshmallow cream
    1/2 cup butter softened
    1 teaspoon vanilla
    3 1/2 cups powdered sugar
    1-2 tablespoons milk

Mix all ingredients together until smooth. I beat this for several minutes.

For the hot fudge part I just put 1/2 cup of semisweet chocolate chips and a quarter cup of heavy whipping cream in a double broiler. Cook until completely melted.. Let cool until it's room temperatute and add about half a teaspoon of the mixture on top of the marshmallow icing... Then top with a candied cherry so it looks like an actual sundae...

The final product of the 2 cupcakes combined in the box.. People had a hard time believing that I cooked both of these with my two hands... Kind of feel like I outdid myself.. lol

 

Ok well until next time... Thinking I might make those car bomb cupcakes and banana pudding with nutella buttercream icing for that grill off in June... We will see...