Monday evening Mr. Weinberger and I had Jamie Oliver's "The Real Mushroom Soup" out of jamie's dinners. It was really tasty, relatively easy, and perfect for a chilly evening in San Antonio. We only had the budget for two variations of mushrooms, but I'm sure lots of different types would make this all the more flavorful.
Wednesday, January 26, 2011
Jamie's The Real Mushroom Soup
Monday evening Mr. Weinberger and I had Jamie Oliver's "The Real Mushroom Soup" out of jamie's dinners. It was really tasty, relatively easy, and perfect for a chilly evening in San Antonio. We only had the budget for two variations of mushrooms, but I'm sure lots of different types would make this all the more flavorful.
Monday, January 24, 2011
Magnolia Bakery Vanilla Cupcakes and Buttercream Icing
Cupcakes:
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
2. In a small bowl, combine the flours. Set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Sunday, January 23, 2011
Better Late than Never
These are really simple and most of you probably already know how to make them.
I hope to be back very soon. Until then-
Joyeux Cuisson,
Sunday, January 9, 2011
I'll Be Back
I swear. I really love the idea of this blog and plan to write more regularly once our move to San Antonio is complete. I will not be a student, and Joe tells me I will feel like I have more free time. I hope so. I received lots of baking tools for Christmas and can not wait to try them out! I've already checked out the baking section of the nearest San Antonio library on the online catalog. Eek, it's going to be fun. Until then...