Friday, November 1, 2013
Friday, October 11, 2013
Wednesday, September 25, 2013
Monday, September 23, 2013
Preheat oven to 300 degrees and grease your cupcake tins (or just line them).
1 1/2 cups flour
3/4 tsp baking soda
1/4 tsp salt
1/4 cup + 2 T butter
1 cup sugar
1 1/2 tsp vanilla
8 oz pumpkin (with pie spices)
1/8 cup vegetable oil
1/2 cup milk
Mix flour, baking soda, and salt.
Cream the butter and sugar together then beat in the eggs, one at a time, then stir in vanilla, pumpkin and oil.
Beat in the flour mixture alternating with the milk.
Bake cupcakes 28-30 minutes. Makes 20.
The Best Frosting EVER.
1 (8 oz) cream cheese (softened)
1/2 cup sugar
1 tsp vanilla
1 tsp cinnamon or pumpkin pie spice
2 cups heavy whipping cream
mix everything in a bowl except for cream, then slowly add heavy cream and whip until you have peaks.
Tuesday, September 17, 2013
Friday, September 13, 2013
Monday, September 9, 2013
and Jenny had sea turtle (I think that's what it was called). Her's was adorable! There were little chocolate turtles in it!
Saturday, August 31, 2013
Friday, August 30, 2013
Thursday, August 29, 2013
Wednesday, August 28, 2013
Tuesday, August 27, 2013
I have made this twice now. I will say that no self-respecting ice cream lover could be fooled into thinking that this is actual ice cream. That being said, it's actually kind of good. I added a few ingredients in there to jazz it up a bit...and to cover up the taste banana, of course.
You Will Need:
4 very very ripe bananas
1.5 tablespoons natural peanut butter (optional)
1 tablespoon cocoa powder (optional)
1/4 cup semi-sweet chocolate chips (optional)
Slice up the bananas into little discs and throw them in a food processor. Pulse until smooth. Scrape down the sides of the food processor bowl, and add peanut butter and cocoa powder. Pulse again. Scrape down sides and add chocolate chips. Pulse one more time (or you can stir them in, either way). Put into a freezer safe container, and freeze overnight. I used a very shallow one so that they would freeze a bit better.
I actually eat it for breakfast (because I'm a baby and I hate eating fruit, so this is a good way for me to get some fruit and protein in with the peanut butter). Just wait until it thaws a bit so that you can use an ice cream scoop or spoon. It's surprisingly rich and creamy.
Go forth and eat your bananas!
Monday, August 26, 2013
#1. I am in no way a food photographer. I know next to nothing about food styling (as you'll see in the pictures below) - this is my first haphazard attempt at the "step by step" recipe picture thing and let me tell you...it was chaotic at best. So bear with me!
#2. You know how most people are either a good cook or a good baker, but very rarely will you find a person who is good at both? I am not a baker. You do the math.
#3. This was an experiment - I'm sure there are a million ways to improve upon this, and I hope you let me know how you fared in your comments if you try this recipe!
You will need:
1 13x9 baking pan
1 box of spice cake mix
3 little cups of applesauce (see picture)
1 can pumpkin
pumpkin pie spice
Spray the baking pan with the nonstick spray so that it is nicely coated - there is no fat (oil, butter, etc) in the cake, so you want to make sure this bad boy doesn't stick. Next, combine the can of pumpkin and the applesauce in a bowl and mix well. I used 3 of the little cups of applesauce, but you could probably just use 2 of them. I chose cinnamon applesauce because I wanted this to bring some spice along with it. Next, add 1 teaspoon of pumpkin pie spice to the pumpkin/applesauce and mix well so that it's combined throughout. After that, gradually add a bit of the cake mix at a time, making sure that everything is mixed in well before you add more. You may need to add a bit of water to the batter at this point as it will be thick - I didn't add more than 1/4 cup of water when making this.
*Sidenote - this was my first time using a Kitchenaid mixer and I have two words: life changing!
Next, pour the batter (it will be on the thick side) into your baking pan.
Bake at 350 for 33-35 minutes.
The cake is going to come out looking cracky and not very pretty, mostly because of the density I'm sure. Don't judge a book by it's cover here, folks! There is a lot of goodness in this not so cute little cake!
Okay, so here is what I learned - while the temptation to immediately dig in is immense, let the cake sit and cool. This was SO MUCH BETTER on the second day. The flavors really combine together, and the bottom of the bar becomes even more dense, so that it's cakey on top, but incredibly moist on the bottom (almost like the texture of a really rich brownie. Except, you know, it's pumpkin).
Let me know if you guys find any other delightful variations, or something that works better...
PS - if you put some butter on top and stick it in the microwave for a few seconds, it makes a really delectable breakfast. :)
Saturday, August 24, 2013
Friday, August 23, 2013
It's my pleasure to introduce you to my baby. This is Lexie. She's hilarious and sweet and my shadow. We got her when she was 12 weeks old and weighed only 3 pounds. She's now 1 year (and some change) old and weighs close to 12 pounds.
This is SO GOOD. It really tastes like you made it yourself (not that anyone here has ever scooped it into a bowl and claimed that). And it should taste like you made it at home, because you could. The ingredients are my favorite part about this dip. They are so simple - it's spinach, artichokes, feta cheese, garlic and a few other things. No crazy whattheheckdoesthatsay and icantpronouceyou crap. It's good honest real food. I reeeeally like this dip with Popcorners. Normally I would serve a spinach type dip with tortilla chips or pita chips, but the extra salt on the Popcorners makes it a perfect combo.
Moe and Joe's has other varieties as well like Chipotle Garlic Salsa, Mexicali Dip, Artichoke and Garlic Salsa, and Spinach Dip. I've only tried the Spinach and Artichoke Dip, but the cashier where I bought it said the Mexicali Dip is something she can't live without. I imagine that all the varieties are equally as delicious. What are you waiting for? Go find some!
I'm writing this one down because I definitely don't want to forget it! These were GREAT. I got the recipe from www.theburghbaby.com I'm sure they are perfect as written, but I didn't have angel food mix, but I did have a box of strawberry cake. Really, I don't think the cake is important. The fruit center was awesome and the icing is one to write home about. Oooh, that icing.
Make these - you won't be disappointed!
We have an overabundance of peaches right now from our neighbor's tree, so I'm going to make these again using those, but adding ginger,cinnamon and nutmeg to the centers...I have a feeling they are going to be out of this world.
Use any cake recipe you'd like - here's the recipe for the filling and icing (mmmm) taken directly from it's original source http://www.theburghbaby.com/burghbaby/strawberry-shortcupcakes.html
1 quart fresh strawberries, diced
1 cup white sugar
3 tablespoons white cornstarch
3/4 cup water
1. Divide the diced strawberries into two mostly equal piles. Place half aside and place the other half into a medium saucepan.
2. Dissolve the cornstarch in the water and add to the saucepan.
3. Add 1 cup sugar to the saucepan and stir everything up. (If your strawberries are super sweet, feel free to reduce the quantity of sugar in the sauce.)
4. Heat on medium heat until the strawberries are soft. Use a immersion blender or potato masher to mash the larger pieces of strawberry. It's OK if there are some chunks of strawberry in the end, but you don't want it to be super lumpy.
5. Allow the strawberry sauce to cool. Add the remaining (raw) chopped strawberries to it and mix.
Whip Cream Icing
1-8 oz package cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups heavy cream
1. Throw your creamed cheese, 1/2 cup sugar, vanilla extract, and almond extract into a large mixing bowl.
2. Use an electric mixer on low speed to mix everything up. Once the sugar is well dissolved, begin adding the heavy cream a little at a time. Increase to medium speed. Keep mixing and adding heavy cream until you have "peaks" of icing.
Tuesday, August 20, 2013
A lady at work gave me this recipe and it was delish! You have to have a verrrry sweet tooth for this one, but it was super easy to throw together if you have unexpected company coming over.
•2 pie shells
•1/2 stick butter
•1 bag flaked sweethened coconut
•1 1/2 cups pecans (rough chop)
•1 (8 oz) cream cheese, softened
•1 can sweetened condensed milk
•1 (16 ounce) cool whip
•1 jar of caramel ice cream topping
Toast the pecans and coconut in the butter, then let them cool. Beat the cream cheese and the condensed milk until smooth, then fold in the cool whip. Now put 1/4 of the mixture on the bottom of each pie (1/2 total). Drizzle 1/4 of the caramel sauce on each pie (1/2 the jar total). Sprinkle 1/4 of the pecan/coconut mix on each pie (1/2 total). Lather, rinse, Repeat. You're done! Pop those babies in the freezer so they set up and thaw before serving (I actually preferred it partial frozen).
I made one of the two pies with sugar free caramel and sugar free cool whip and it was equally delicious. For the regular pie, I used butterscotch sauce and it was a bit too sweet for me - stick with caramel.
Monday, August 19, 2013
If any of you still read this blog...thank you! If you are new to Rosebuds & Buttercups, you made it just in time...because we are back, baby!
Rose and I are at least going to post once a week, in hopes of getting back into the routine of being a part of the blogosphere...we missed you! And missed blogging in general. Having an outlet for all of your thoughts (well, maybe not ALL of your thoughts) is a good thing, and I have truly missed this little bloggy. We have neglected it for far too long!
So, some things to look forward to (no, I still have not lost my love for the almighty LIST):
#1. New recipes, hopefully with photos as well (have to bust out my photography chops again - they have also been sorely neglected). Soon to come: pumpkin applesauce cake, and a totally experimental lemon cake.
#2. Photography posts...because really, who doesn't love pictures?
#3. More reviews! I used to love doing our product reviews...always helpful to know when someone has found a diamond in the rough!
See you back here, later this week...with some REAL posts!