Monthly Archives: June 2013

Oven Baked Cajun Fries

This past weekend I was finally home and able to get a lot of things done around the house. One of those things was cleaning our kitchen and restocking it.  When going through the pantry and refrigerator I found a whole package of bacon and a bag of potatoes. I decided that I wanted to do something with both of these for dinner. I kept this in mind when going to the grocery store.  When I went to the grocery store I noticed they had a lot of meat on sale. I picked up some Steak and Shrimp and decided I was going to make bacon wrapped shrimp and steak with my homeade cajun oven baked fries.

Oven Baked Cajun Fries
Yield: 3- 4 servings

2 Russett Potatoes
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2 tbsp. Cajun Seasoning (adjust based on how spicy you want the fries to be)
1/4 cup of olive oil

1. Preheat the oven to 425 degrees
2. Peel and julieene cut both potatoes to desired thickness
3. Put potatoes in the bowl and cover with all seasonings and olive oil
4. Drizzle olive oil on a cookie sheet and place all of the potatoes flat on the tray
5. Cook for 10 minutes. Flip fries. Cook for 8 minutes. Flip Fries. Cook for 7 mintues.
ENJOY!

Cajun Fries, Bacon Wrapped Steak and Shrimp and Corn on the Cob!

Cajun Fries, Bacon Wrapped Steak and Shrimp and Corn on the Cob!

MCM 🙂

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Vanilla Bean Buttercream Frosting

Even though I am personally a pretty exclusive chocolate desserts person, I try to accommodate all at parties! I decided the second type of cupcake for the Bachelorette Party would be a jazzed up version of the traditional vanilla cupcake. I used my homemade funfetti cake recipe (omitting the Jimmys) with a new frosting. We then decorated the cupcakes with candy W’s for the future Mrs. Weschler. It turned out just as delicious with a more sophisticated look!

Michele with her bridesmaids & friends at her Bachelorette Party!

Michele with her bridesmaids & friends at her Bachelorette Party!

Vanilla Bean Buttercream Frosting
Yield: frosting for 15 cupcakes

1 1/2 sticks of butter at room temperature
1 teaspoon of vanilla extract
2 tablespoons of milk
2 cups confectioners sugar
Seeds of 1 vanilla bean*
1/2 bag of Wilton’s candy melts – any color!

  1. Using an electric mixer whip butter until creamed.
  2. Alternately add in confectioners sugar and milk until incorporated.
  3. Add in vanilla and seeds of 1 vanilla bean.
  4. Mix on high-speed until light and fluffy.
  5. Transfer to a Ziploc bag and cut off small corner of bag to pipe onto cooled cupcakes.
  6. Microwave Wilton’s candy melts in a microwave safe bowl.
  7. Transfer melts to a strong Ziploc bag and cut off a small corner of bag.
  8. Pipe onto parchment paper in desired letter or shape (we made “W”). Do this quickly as the melts will harden after about 5 minutes.
  9. Allow melts to harden overnight or for at least 4 hours. Gently peel shapes or letters from parchment paper and place on decorated cupcakes.

*On Melissa’s advice I placed my vanilla bean shell in a Tupperware container with sugar to make vanilla sugar.  Sounds like it will be a delicious addition to my coffee or tea in the morning!

Finished product!

Finished product!

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Dark Chocolate Coffee Cupcakes with Chocolate Buttercream Frosting

This weekend HEM was reunited as we cooked up some sweets and appetizers for Michele’s Bachelorette Party! Michele was surprised with a trip throughout Virginia Wine Country. We started the day off at Narmada, one of our local favorites! Then we went to Grey Ghost Winery, Unicorn Winery and Barrel Oak Winery. Overall a very successful day filled with great treats and lots of great wines!

Michele's bridesmaids and friends starting the day with a toast at Narmada Winery

Michele’s bridesmaids and friends starting the day with a toast at Narmada Winery

Dark Chocolate Coffee Cupcakes
(Yield: 1 1/2 dozen cupcakes)

2 cups all-purpose flour
1/2 teaspoon baking powder
1  teaspoon baking soda
1/4  teaspoon salt
½ cup Hershey’s cocoa powder
1 tablespoon of instant coffee (I prefer Starbucks VIA)
1/2 cup (1 stick) unsalted butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup Greek yogurt (either vanilla or plain)
1/2 cup brewed coffee, cooled

  1. Preheat oven to 325 degrees. Line muffin tin with paper liners and set aside.
  2. In a medium bowl combine dry ingredients (flour, baking powder, soda, salt, cocoa powder, and instant coffee).
  3. In a large bowl cream butter and sugar until light and fluffy.
  4. Add eggs and beat until incorporated.
  5. Stir in vanilla and Greek yogurt.
  6. Alternately add dry ingredients and coffee to the butter mixture. Mixing until everything is just incorporated. Be sure to not overmix.
  7. Using a gravy ladle or ¼ cup measuring cup, fill liners ¾ of the way full.
  8. Bake 20 minutes or until tops are set and toothpick can be inserted into cupcake and removed cleanly.
  9. Allow cupcakes to cool on in pan for 5 minutes.
  10. Turn cupcakes out of pan and cool completely before frosting.

2

Chocolate Buttercream Frosting
Yield: Frosting for 15 cupcakes

1 cup of butter at room temperature (2 sticks)
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces semisweet chocolate chips

  1. Microwave chocolate chips in a microwave safe bowl for 45 seconds or until melted.
  2. Using a mixer, whip butter until creamed.
  3. Slowly add in powdered sugar until incorporated.
  4. Add in vanilla and melted chocolate chips.
  5. Whip until light and fluffy.
  6. Transfer frosting to a ziplock bag and cup the tip of one corner to pipe onto cooled cupcakes. Enjoy!
Cheers!

Cheers!

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