Funfetti Cupcakes

Raise your hand if you love funfetti ::I do I do::  These cupcakes are so cute and fun to make!  Just like with the Whipped Vanilla Buttercream I was really surprised by their light and airy texture.  You don't need a special occasion to whip these bad boys up!

Not sure if you have notice some changes going on around here!  I am in love with the new logo!  I am also in the process of having a new site designed.  I can't wait to show you all!  I would say it should be up and running within the next couple of weeks.  Again, I can't thank all of you enough for all your support.  If I had to ask one thing of my readers it would be to post some comments!  Have you made one of my recipes?  Post in the comments how it turned out and what you thought.  Have a question about ingredients or preparation instructions?  Ask them in the comment section of that specific post.  I know that I have readers out there so I would LOVE to hear from you!!!  I have also added some social media to the site.  I have a Facebook page, Instagram and Twitter account!  I would love some followers!

Ingredients

Yields 24 cupcakes

1 cup whole milk, divided
6 large egg whites, at room temperature
1 tbsp. vanilla extract
1/4 tsp. almond extract
2 3/4 cups cake flour, sifted
1 1/2 cups sugar
1 tbsp. plus 1 tsp. baking powder
3/4 tsp. salt
12 tbsp. unsalted butter, at room temperature
1/2 cup sprinkles


One batch
whipped vanilla buttercream 

Additional sprinkles for decorating

Directions
Preheat oven to 350 degrees.  Line muffin pan with cupcake liners.  In a large mixing cup combine 1/2 cups of the milk, egg whites, vanilla and almond extracts.  Whisk to blend.  In the bowl of an electric mixer with the paddle attachment.  Combine the cake flour, baking powder, salt and sugar.  Mix for a minute or 2 until the dry ingredients are combined.  Add in the butter and mix on low speed until the mixture resembles course crumbs.  Mix in the remaining 3/4 cups of milk and mix on medium speed for 90 seconds.  With the mixer on low speed add the egg white mixture, in three additions, mixing for about 20 seconds after each additions.  Scrapping down the bowl as needed.  Add the sprinkles and gently fold them in with a spatula.

Divide the batter between the muffin pan, filling each cup two-thirds the way full.  Bake, rotating the pans half way through until an inserted toothpick comes out clean.  About 18 minutes.  Let cool briefly.  Transfer the muffins to a wired rack to cool completely before frosting.

To prepare cupcakes.  Fill a pastry bag fitted with a decorative tip (I used an Ateco #829).  Pipe frosting on cupcakes in desired pattern.  Top with sprinkles.

Recipe Source:  Annie's Eats

Whipped Vanilla Buttercream

There are not enough adjectives in the dictionary to describe my love for this frosting!  It's so light and fluffy!  I would have never expected such a light and airy texture from a buttercream!  Now, I will say that you do spend about 4-5 minutes whipping it into perfection but let me tell you it is totally worth every minute!  I decided to follow Annie's idea and create funfetti cupcakes to pair with this frosting.  Next time I think I will use this frosting with strawberry cup cakes...no wait coconut!  The possibilities are truly endless!  I will be posting the recipe for these funfetti cupcakes soon!

Ingredients

1 1/2 cups plus 2 tbsp. (3 sticks plus 2 tbsp.) unsalted butter, at room temperature

3 cups confectioner sugar, shifted

Pinch of salt

2 tbsp. heavy cream

1 tbsp. vanilla extract

1/8 tsp. almond extract

Directions

In the bowl of an electric mixer with the whisk attachment.  Mix the butter on medium speed until creamy.  About 2 minutes.  Add the confectioners sugar to the bowl and mix on low then medium low speed until well combined.  About 2 minutes stopping to scrap the bowl as needed.  Add the salt, heavy cream and vanilla.  Mix on medium speed until combined.  Turn the mixer to high speed and mix until light and fluffy.  About 5 minutes.  Yields enough frosting for about 24 cupcakes.

Barely Adapted from:  Annie's Eats

Light Brioche Hamburger Buns

Yes, I know - why am I making hamburger buns when they are so inexpensive to buy?  I asked myself the same question so let me tell you why.  The first reason is simple - I am really trying hard to make more things from scratch instead of buying them from the store.  The next reason is that my curiosity got the best of me.  I have seen the buns posted on at least 10 blogs that I follow and I had to see for myself what the big deal was.   Well, let me tell you the big deal is they are fabulous!!  The aroma alone when I was baking them was purely intoxicating - it was like I walked into a bakery!  The texture of these buns was so soft and airy, and the flavor is so light and delicious.  I could go on and on about these buns, but it's something you just need to experience for yourself!

Ingredients

Yields: 8 buns

3 tbsp. warm milk
1 cup warm water 

2 tsp. dry active yeast

2 1/2 tbsp. sugar

1 large egg, beaten

3 cups bread flour

1/3 cup all-purpose flour

1 1/2 tsp. salt

2 1/2 tbsp. unsalted butter, at room temperature

Sesame Seeds, optional

Directions
In a glass measuring cup, combine the water, milk, sugar and yeast.  Let stand until foamy, at least five minutes.  

In the bowl of a stand mixer, whisk flours and salt.  Dot the butter into the flour mixture.  Using your hands rub the butter into the flour until combined.  Using the paddle attachment, on low speed mix in the beaten egg and yeast mixture.  Mix just until combined.  Switch to the dough hook and knead the dough on medium speed until smooth and elastic.  

Transfer the dough to a greased bowl (the dough will be really tacky in texture)  and cover with plastic wrap.  Allow the dough to rise until doubled in size, about 2 hours.

Line a baking sheet with parchment paper.  Place the dough on the counter.  I had a small pile of flour next to me on the counter only to flour my hands as I worked with the dough. This will prevent you from adding too much flour thus making the buns tough.  Separate the dough into 8 equal portions.  Roll each section into a ball.  Place each ball of dough on the parchment lined baking sheet at least 3 inches apart and gently pat the dough down into a flatter disk shape.  Cover the dough (I used an inverted baking pan.) and let rise for 1-2 hours.

Fill a 9x13 baking pan 1/2 way with water and place on an oven rack at the lowest position.  Preheat the oven to 400 degrees with a rack in the center. In a small bowl beat 1 large egg and add 1 tbsp. of water.  Brush the tops of each bun with the egg mixture. Sprinkle with sesame seeds if desired.  Bake, turning half way through baking until tops are brown, about 15-20 minutes.  Transfer to a rack to cool.

Recipe Source: Smitten Kitchen

Classic Cheeseburger ~ for National Cheeseburger Day

Did you know that National Cheeseburger Day is this Wednesday, September 18th?  I actually didn't know either until a few weeks ago.  When I decided to start this blog I looked up all the national food days so that I could honor a few of them.  Let me tell you there are tons!  I was so amazed that so many foods are recognized!  There are some that I am super excited about and this is most certainly one of them!  We usually have cheeseburgers of some sort at least once a week, once every other week when I'm slippin!  Right now cheeseburgers are at an all time high on the popularity charts. They are being transformed into so much more than just meat and cheese.  If there is a dish you like you can bet there is a cheeseburger version of it out there somewhere.  This is one fad that I just can't get on board with.  Sure I can change a few things about how I make my usual cheeseburger (I did just that with this recipe) but I am not going to mess with a good thing!  Here's a look at how I created my cheeseburger make-over.  I will be posting these homemade burger buns later in the week so stay tuned!

Ingredients

1 1/2 lbs. ground sirloin

1 small shallot, minced

2 tsp. Worcestershire sauce

1/2 tsp. garlic powder

1/2 tsp. Montreal Steak Seasoning

4 slices compound butter

4 slices of cheese, I used provolone

Salt and pepper to taste

4 hamburger buns

In a medium mixing bowl.  Combine hamburger meat, shallots,  Worcestershire sauce, garlic powder, steak seasoning, salt and pepper.  Mix until combined without over-mixing.  Pat the top of the meat down and with the side of your hand score the meat into fours.  Form each patty by lightly rolling the meat into a ball then slightly pat down while forming a well in the middle of the patty to prevent the burger from shrinking.

To grill:  Lightly spray the grates of a gas grill with cooking spray.  Preheat your grill to 350 degrees.  Place the burger patties on the grill and cook for 5 minutes without touching the patties.  Flip the burger and cook for another 5 minutes.  Place the compound butter and then the cheese on the burger. Place the burger buns on the grill to toast. Cook until the cheese is melted and the buns have toasted.  About 1-2 minutes.  

Recipe Source:  Me!

Herb Buttermilk Dressing

I don't know about you but I am just not ready for fall yet.  I love everything about summer: pool time, cookouts, fireflies, drippy ice cream cones, icy cold beverages you get the idea!  I think one of my main loves is fresh fruits and veggies!  I find it hard to make really good meals in the middle of winter because the fruits and veggies are just not at their peak.  I also love I mean love a good salad I could eat them everyday, no joke!  Over the weekend I made some herb compound butter with the leftover herbs I decided to make this dressing.  Don't get me wrong I make homemade dressing all the time but I have always made vinaigrette.  This was my first time to make a creamy dressing.  Let me tell you it is amazing!!  It made our salad come alive with so much flavor!  Before summer is over you must give this a try I promise you won't be buying the bottled stuff!  Enjoy! 

 

Ingredients

1/2 cups mayonnaise

3/4 cups sour cream

1 medium handful chives, torn in half

1 medium handful fresh flat-leaf parsley

2 cloves garlic, roughly chopped

1 tbsp. olive oil

2 tbsp. lemon juice

2/3 to 1 cup buttermilk

Salt and Pepper to taste

Directions

To a blender add the mayonnaise, sour cream, chives, parsley, garlic, olive oil, lemon juice and salt and pepper.  Blend until well combined.  Add the buttermilk starting with 2/3 cup and blend adding additional buttermilk to desired consistency - I used 1 cup.  Store the dressing in the refrigerator.

Inspired by: Confections of a Foodie Bride

August Fun in an instagram

August has come and gone.  I don't know about you but our August was over the top busy!  As busy as it was it was also very memorable.  Jacob is now in kindergarten which means his whole world has changed.  I must say he has dealt with the change fairly well.  I wish I could same the same for myself.  Our entire routine has made a 180 causing much adjustment on everyone's part. We are finally settling into our new days which is great!  As we head into September I am super excited to be watching football!  I also can't help but want to make chili and all things pumpkin!   I will refrain from those two for the time being.  I want to wait at least until October starts!  

1.  On a day off I put together a desk for Jacob's room so he would have a quite place form homework!

2.  Roses from my sweet husband for our 8th Anniversary!

3.  My sweet Lucy always grabs the shopping bags after I have emptied them and she has to make room for every single one!

4.  I work for a healthcare company and we held a conference for our Chief of Staff Members at the Opryland Hotel.  I was lucky enough to get this room overlooking the Cascades.

5.  We held an awards banquet for our Chief of Staff Members at the Country Music Hall of Fame and the famous Gatlin Brothers performed!

6.  Jacob on his first day of kindergarten.

7.  Jacob's teacher had this super cute sign hanging on her door and I had to get a picture of it!

8.  Jacob and Gabe walking into the school.

9.  A few days after school start Jacob got to ride the bus for the first time!

10.  The bus will come to everyone's house but all the kids tend to gravitate toward each other in the morning!  Here is the bus stop gang!

11.  Both kiddos were ill one week this was taken when they were finally feeling better!

12.  Chicken Ranch Pizza this pizza was so amazing!  You must make it and soon!

13.  We finally bit the bullet and replaced our leaky refrigerator.  I must say I am smitten!

14.  Lucy was all smiles one morning!

15.  My first time making homemade tortillas!  They were so much better than the store bought!  

I have started an Instagram account for the blog.  You can follow me at mirandaskitchenadventures.

Restaurant Style Seared Steak with Herb Compound Butter

 There are times in the heat of summer when it is just to darn hot to grill.  Maybe it's the middle of winter and all you can think about is a big juicy steak but your grill is covered with snow.  Well I have the solution!  Do you ever wonder how restaurants get their steaks so juicy?  They pan sear the steak to keep the juices in.  It's a technique I have been using for a few years now and to be honest I prefer my steaks to be cooked this way rather than grilled! You must try this technique the next time you are cooking steak.  I finish the steak with a slice of herb compound butter.  Enjoy!

restaurant style seared steaks

1-2 pounds Steak - I have used New York Strip, Ribeye and Filet - just make sure you are using a good cut of meat.  

Olive Oil to coat the steak

Salt and Pepper to taste

1-2 slices of herb compound butter, recipe below.

Directions

Preheat your oven to 500 degrees.  Let your steak set out until it reaches room temperature.  This will depend on the thickness of the meat.  I usually set my meat out on the counter 30-45 minutes before I start preheating the oven. Place a cast iron skillet* on the stove top on High heat.  Let the skillet heat until it is SCREAMING hot.

 Pat the meat dry with a paper towel.  Using a basting brush lightly brush both sides of the meat with olive oil.  Liberally coat the steak with kosher salt and freshly ground pepper. 

Using tongs carefully place the steak in the skillet.  Let the steak sear for 2 minutes without moving the meat until the 2 minutes is up and it's ready to flip.  

Carefully flip the steak with the tongs and sear for another 2 minutes.  

Place the skillet in the oven and cook for 2-3 minutes for medium rare if you use a meat thermometer it should read 130-135 degrees.  Once you remove the steak from the oven top the steak with 1 - 2 slices of compound butter and let the meat rest for at least 5 minutes before serving.

*If you do not have a cast iron skillet you can use a oven proof skillet but make sure you are aware of the manufacturer recommended oven temperature.

herb compound butter

8 oz. unsalted butter, 2 sticks, at room temperature

1 medium handful chives

1 medium handful flat-leaf parsley

2 cloves garlic, roughly chopped

1 tsp. kosher salt

1/2 tsp. freshly ground pepper

1/3 tsp. red pepper flakes

1 tsp. lemon zest

Drizzle Olive Oil, if needed

Directions

In a food processor using the blade attachment.  Add the butter, chives, parsley, garlic, salt, pepper, red pepper flakes and lemon zest.  Pulse the mixture until well combined.  You need to add a drizzle of olive oil to help combine the ingredients.  

Place a medium size piece of plastic wrap on a flat surface.  Place a medium size piece of parchment paper on top of the plastic wrap.

Using a spatula place the butter mixture on the parchment paper to form a log shape.

Fold the parchment paper over the butter.  Using the side of your hand crease the paper under the butter log forming the butter to a rounder form.  Roll-up the butter using the parchment paper and plastic wrap.  Twist the ends to protect the butter from freezer burn. 

Frozen butter will last up to a year. 

When you are ready to use slice the desired amount of the still  frozen butter with a serrated or very sharp knife.  No need the thaw ahead of time.

Chicken Ranch Pizza

Here it is the recipe you have all been waiting for!  Let me just say this pizza is the bomb!  We have had it twice within 4 days if that tells you anything!  Jacob had 3 pieces tonight and still wanted more.  Through my short time as a blogger I am still learning all about food photography and everything that goes along with it.  I am quickly learning that if the sun is not cooperating then you are...how do I say this...screwed.  I worked so hard to get this pizza ready before the sun went down and I almost made it almost;)  This picture is not everything I want it to be but it's not as bad as some of my others so it will do for now.  I hope you like this pizza as much as we do!  Enjoy!

Ingredients

1 homemade pizza crust

1/2 to 1 whole chicken breast, cooked and diced

1/4 cup ranch dressing

2 green onions, sliced thin

1 small to meium tomato, chopped

3/4 to 1 cups mozzarella cheese, preferably shredded by hand

1/2 cups cheddar cheese, preferably shredded by hand

olive oil

Directions

Place a baking stone on the 2nd to last rack in your oven.  Preheat oven to 500 degrees for 30 minutes.  Prepare pizza crust.  Make sure your pizza dough is at room temperature. On a lightly floured surface pat your dough into a flat disk.  Using a rolling pin begin rolling your pizza dough.  Rolling outward while trying to maintain your round shape.  Once your pizza dough is 10-12 inches in diameter carefully transfer the dough to a piece of parchment paper that has been lightly dusted with cornmeal.  Gently push the dough up around the edge to create the crust.  Lightly brush the crust with olive oil.

To top the pizza.  Evenly spread the ranch dressing on the pizza crust.  Sprinkle 1/3 cup of the mozzarella cheese and 1/4 cup of the cheddar cheese on top of the ranch dressing.  Next, sprinkle the chicken, tomatoes, and green onions on the pizza.  Top the pizza with the remaining cheeses.

Slide a cutting board underneath the pizza and transfer the pizza and parchment paper onto the baking stone.  Bake for 12-15 minutes.  Let the pizza cool for 5 minutes before cutting.

Recipe Source:  Annie's Eats

My Favorite Pizza Crust

If you were to ask me what my favorite all time food is I would have to answer pizza!  In fact, I am not sure if I could survive in a world without it!  Way, way back a long time ago I started experimenting by making my own pizza crust.  They always seemed to turn out great.  I found a recipe I was satisfied with...until I tried this particular recipe and I have not looked back since!  Now, don't get me wrong there are hundreds of pizza crust recipes and techniques out there.  If you were to stop what you were doing and "google" homemade pizza dough you will see tons and tons of recipes.  Why do I think this is the best recipe you ask? Well, it's quite simple.  I feel that the technique used to make this pizza crust produces a particularly airy quality that I have just not found before.  Please, don't take my word for it!  Try it for yourself and you'll see the difference!  Enjoy!

Ingredients

Yields 1 Pizza Crust

1 tsp. active dry yeast

3/4 cups Warm water

2 cups all-purpose flour

3/4 tsp. kosher salt

3 tbsp. olive oil

Prepare your ingredients

Add the Warm (not lukewarm) water to a small bowl.  Sprinkle the yeast over the water and let sit for a few minutes. 

In the bowl of an electric mixer with the paddle attachment*.  Add the flour and salt.  Mix briefly until the flour and salt are combined.  With the mixer on low speed slowly drizzle in the olive oil.  When your done it should resemble course crumbs.

With the mixer on low speed slowly add the water and yeast mixture.  Mix just until the ingredients come together.

Remove and cover the bowl with plastic wrap.  Allow the dough to rise at room temperature until doubled in size.  At least 1-2 hours.  

Place a baking stone in your oven and Preheat your oven to 500 degrees for at least 30 minutes.  

After the dough has risen you can place the dough in a zip top bag and refrigerate the dough for an additional 24 hours to develop the flavors.  

Another option would be to wrap the dough in plastic wrap and place in a freezer storage bag and freeze for future use**.  

To use the dough now punch down the dough and turn it onto a floured surface or pastry mat.  Roll and stretched the dough to the desired shape and thickness.  I like a thick crust so I roll my crust to about a 12 inch diameter leaving a thicker lip around the edge which forms the crust.  

Transfer the dough onto a piece or parchment paper dusted with cornmeal or you can use a pizza peel.  Top dough with desired sauce and toppings.  Once the oven has preheated for 30 minutes transfer the pizza onto the baking stone.  I use a cutting board to help me slide the pizza onto the baking stone.  Bake the pizza for 12 to 15 minutes.

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