Raspberry Lemon Cupcakes

This is not really a cooking blog, although it certainly seems like that as of late, but it is the holidays, so… yes, there is a lot of cooking going on.

I’ve been watching Cupcake Wars on Netflix, and I’ve been craving sweets, so this cupcake recipe popped into my head.

Raspberry Lemon Cupcakes.

One thing I have learned on Cupcake Wars is that lemon juice will curdle some things. I guess it’s the acid in it, so I’d probably use lemon extract to get the flavor without risking the curdling. (Or just buy a lemon cake mix, but that’s cheating.)

I want to make a lemon cake mix, (or a white cake mix and add some lemon extract if lemon cake mixes don’t exist at my local Piggly Wiggly or Harvey’s), some fresh raspberries and make a compote, assuming that’s Chef language for cook down the raspberries with a touch of sugar (or cheat and buy some raspberry preserves), take out a bit of the center of the cupcake and add the raspberry compote/preserves, and top it with a raspberry cool-whip icing, with a fresh raspberry on the top.

I don’t want this to be a heavy dessert. The raspberry filling is going to be the sweetest thing in there, and that’s how I like the idea.

I think this would be super delicious with an angel food cupcake, which is already light and fluffy and awesome with fruit toppings.

Actually yes, I think what I’m going to do is use an angel food cake mix and make that into cupcakes. I’ll take out a bit of the center of that and add the raspberry compote/preserves, and make a cool-whip frosting with lemon pudding in the mix and fresh raspberries whipped in to top it with.

I might make this on the 23rd when I make the dessert lasagnas, depending on if Sandra’s willing to let me use her kitchen for three desserts (I promise I’ll clean up!) and if I can find raspberries this time of year.

More than likely I’ll make them next month after things ease up from the holidays.

Until the 23rd then, loves!


Baking Bread with Sandra Part 3 of…

Well, we tried again, this time making a beer bread without the beer. It turned out super hard and didn’t rise like we thought it would. Again.

I talked to my Mama, who has made bread successfully before and  she gave us the following tips.

1.) Add more yeast.
2.) Knead it harder and longer.
3.) Add some sugar to help it rise.
4.) We should have used the beer when we tried to make a no-beer beer bread, as it added sugar and starch to the recipe, which we needed.
5.) Try not to make so many loaves. We tried to make 8 loaves, and probably should have done six or fewer.

So, we’ll probably try again after the holidays. We’ve still got plenty of yeast and flour, but we’ve got some baking to do on the 23rd, in preparation for Christmas, and so probably won’t try the bread again.

Stay tuned to So I Think to Myself… for two, yes two, dessert lasagna recipes, and check out Life, Laughter, and Blogging for a Tricolor recipe in a few days. What is a Tricolor? Beats me. My guess though is that it has three colors.

Making Bread With the Cousin Part 2 of…

Alrighty then, the cousin and I made a quick (ha!) trip to Wal-Mart and bought two more bags of flour and a larger mixing bowl. ($11.47 for a bowl?!) and decided to try again after we saw how our first batch of bread made.

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It kind of looks like a loaf of biscuit, doesn’t it? It ended up absolutely yummy, but incredibly dense. We weren’t really sure what we did wrong until after some research. It turns out that we added too much flour to it, which is odd, because it was a very wet dough. Also, we probably didn’t give it enough time to rise like we should have.

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See.. it just doesn’t look quite right.  At least it tastes good!

No, she's not crazy at all!

No, she’s not crazy at all!

The cousin took a selfie on my phone, so I’m putting it on my blog. Love you, cousin!

More to follow after this dough rises.

Making bread with the cousin, part 1 of…

Well, Sandra, my cousin, and author of Life, Laughter, and Blogging, and I decided to make depression era bread. Depression era bread is very simple in concept. Its five pounds of all purpose flour, yeast, salt, and water. Optionally you can add butter.

Well, we decided even we could do that!

So we started out.

Dumping in the flour. We're so excited about this point!

Dumping in the flour. We’re so excited about this point!

We were following the guidelines given to us by a Pinterest post. One whole 5 pound bag of flour!

Hmm... that's a LOT of flour.

Hmm… that’s a LOT of flour.

At this point we decided that the bowl was far too small.

Divided we ... rise?

Divided we … rise?

So we divided it in half and decided to start with the larger bowl. We made a well in the flour and added the warm water and yeast. I mixed it with my fingers, as the post said too.

Well… this is what happened…

I don't think it should be this sticky.

I don’t think it should be this sticky.