Chicken Fried Steak

I know, I know, this is the Cupcake Apothecary! But cooking dinner is nice too! Especially this one. My husband is from South Carolina, and he LOVES chicken fried steak! It's his favorite! So why not make it for him tonight, especially since he had a long day (He had to work 12 hours today, going into work at 1:45AM!) So this is for you Joe-Bear!
What You'll need:

• Salt
• Pepper
• Cubed Steak (I used two)
• 1 pkg Saltine Crackers, crushed
• 1 cup flour
• Dash of pepper
• Dash of Cayenne pepper
• 1/4 cup buttermilk (or regular milk, but buttermilk is better I think)
• 3 eggs
• 1 1/2 cups peanut oil

What you need to do:

1. Sprinkle some salt and pepper on both sides of your cubed steak. My husband told me to tenderize them, even though they may be flat because they increase in size when frying, apparently.  

 Me and my Dorky husband, Joe

  2.   In a bowl, combine crackers, flour, and both peppers. Mix.

   3.  In a bowl, whisk milk and eggs together.

   4.  Place salt and peppered steak in egg. Make sure to get both sides!

    5.  Placed egged steak in cracker mix, again, both sides. I grabbed a bit and placed on top, making sure it got a lot of the mix.

   6.  Place in ready to be fried oil. Let fry for about 5 minutes, flipping it, making sure both sides are browned.

   7.  Place on a plate with paper towels on it and pat it down.
   8.  Enjoy with some mashed potatoes, country gravy and some peaches for dessert!!

Garlic Lover's Pull Apart Bread

 GARLIC LOVER'S PULL APART BREAD

What you'll need:

• 7-8 cups of bread flour
• 3 tbsp Sugar
• 2 tbsp Garlic Salt
• 2 packages dry yeast (or 4 1/2 tsp)
• 1 1/2 cup water
• 1/2 cup milk
• 1/4 cup butter 
• 2 tbsp Italian seasonings
• 6-10 cloves crushes garlic
• 2 tbsp garlic powder 

For the topping:

• 1/2 cup butter
• 1 tbsp italian seasonings
• 1 tbsp garlic
• 1/4 tsp salt

Combine 6 cups flour, sugar, garlic salt and dry yeast together.  Mix to let loose any lumps.

Meanwhile, in a medium sauce pan combine water, milk, butter, seasonings, garlic and garlic powder to a boil, but stirring during. 

 Once hot, pour into flour mix.

 It should look like this, or when you touch it it shouldn't stick to your finger.

Place in a warm area for an hour to let rise.

 An hour later it should look like this! 

 Split you ball in half, because this recipe makes two loaves.

Form an oval and make 2 slices the longer way and 3 the shorter way.

 Place in a well greased loaf pan and bake for 30 min on 400.

This is about how it should look. Tasty looking right?

Well you're not done yet!

Melt your butter and mix in the rest of the ingredients for the topping. With a grilling brush, pastry brush or a spoon (brushes work better though) spread your butter mix on both loaves. I've even added in some Parmesan if you want a little cheesy flavor!

And Voila! (Sorry, my husband got into it before I could get a photo!)


Linked at:
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 Sweet as Sugar Cookies

A Themed Bakers Sunday # 2

I'm sorry that the last Themed Bakers Sunday was so last minute, but this time you have a whole week to do this next week's theme: LEMONS!

Do anything, ANYTHING you can think of with lemons! Cheesecake, fudge, brownies, cupcakes, mousse, cake, etc. etc. etc. I can't wait to see what you've got up your sleeves!!!

Pomegranate Cupcakes

Ingredients:

• 2 1/2 cups white flour

• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 stick butter
• 1 tbsp Grenadine syrup
• 2 eggs
• 1/2 cup pomegranate juice

Frosting:

• 2/3 cup mascarpone
• 3 1/2 tbsp butter
• 3 1/2 tbsp powdered sugar
• 1 tbsp fresh squeezed lemon juice

Garnish:

• 1/2 cup Pomegranate seeds

Prep:

• Preheat oven 325
• Mix all dry ingredients together, mix together to loosen the clumps, set aside
• Mix together butter, sugar, grenadine syrup, eggs, and pomegranate juice.
• Slowly, add dry ingredients until batter is smooth.
• Fill cupcakes in liner until 2/3 full.
• Bake for 20-25 minutes until a toothpick comes out clean.

Frosting:

• Beat cream cheese and butter together until smooth.
• Slowly add sugar and lemon juice until frosting is light and fluffy.

• Spread frosting on cupcakes and to garnish, add pomegranate.

How to make Grenadine Syrup

If you can't find grenadine syrup at a store near you, here's a way to make it!

• 2 cups pomegranate juice
• 1 cup sugar syrup
• 1 cup water
• 2 cups sugar

Prep:

• Boil 1 cup water and slowly stir in sugar, mixing until sugar is dissolved.
• Mix in sugar syrup with pomegranate juice.

A Themed Bakers Sunday #1

Got this idea from Sweet as Sugar Cookies. Every Sunday I'll host a Linky Party!
So every Sunday, Link up your weekly themed recipe, which will change every week. Not only is this a great way to get yourself out there but it's a great way to see what others are doing!

This week's theme is Strawberries!
You have until Sunday at 11:59pm to post your recipe!

French Macarons with Chocolate Ganache Filling

This is the first time I have ever made Macaroons, and I'm not sure how I feel about them yet! I'm sure if I make them more and more, I'll get the hang of it! Anyway, this is what I made!

French Macarons:

• 1 cup confectioners' sugar
• 1/2 cup flour
• 1/4 cup crushed almonds
• 2 large egg whites
• Pinch of cream of tartar
• 1/4 cup granulated sugar

• Preheat oven to 375 degrees. Bring confectioners' sugar, flour and crushed almonds together. Whisk to let free the lumps. Set aside.
• Whisk your egg whites until foamy. Add pinch of cream of tartar, whisk. Add sugar, whisk. Add Flour mix, whisk.
• Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks.
• Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macaroons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
• Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack.

Chocolate Ganache:

• 1 pound good-quality bittersweet chocolate, finely chopped
• 2 1/3 cups heavy cream
• 1/4 cup corn syrup

• Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
• Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
• Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

I also posted on: SWEET AS SUGAR COOKIES

Koi Pond Cupcakes

I didn't really like how these came out, but I changed up the frosting and added in a secret ingredient. But I'll show these none the less.

What you will need:

• Cupcakes
• Blue frosting
• White Frosting
• Circus Peanuts
• Orange M&M's or Dots
• Mini M&M's or chocolate frosting
• Cheerios or Apple jacks

Frost your cupcakes in the blue frosting.

Slice a circus peanut in half.

Then slice the upper tip.

Place on Cupcake.

Slice up the ends of remaining Circus peanuts and place next to body of Circus peanut.

Cut your dots or use your M&M's and frost on one side and place as the eyes.

Frost the cheerio or apple jack and place as mouth.

Frost and place either mini M&M's on regular M&M's or pipe some chocolate frosting on them.

And you're done!

Fruit Pizza

This is a great girl's night treat or a light brunch. I've prepared it for both and I LOVED IT!

For the Crust:

• 3 cups finely crushed graham crackers or pretzels
• 2/3 cups sugar
• 1 1/4 cups cold butter 

In a large bowl, combine graham cracker and the sugar. Add butter until the mixture looks like coarse  crumbs. Place into pizza pan and spread, press and smooth. Bake at 375 for 8-10 minutes. Cool COMPLETELY and then refrigerate for 30 min.

For the "sauce":

• 1 can (14oz) sweetened condensed milk
• 1/4 lemon or lime juice
• 1 tabsp grated lime peel
• 1 1/2 cups whipped cream

In a large bowl, mix everything together. Spread on crust. Cover and chill for 10 minutes. Spread desired fruit just before serving.

Use within 3-4 days.

Star Cupcakes

I went to a friends son's first birthday party and she asked me to bring cupcakes, so I came up with these!

Frost your Cupcake like so, doesn't have to be perfect.

Place Fondant star ( http://blkenigmasart.blogspot.com/2011/04/how-to-make-marshmallow-fondant.html) on one side.

Place second fondant, smaller star on other side.

Place cut out fondant number one (You can use anything here: and number, letter, etc. but because it was Anthony's first birthday, I placed a 1) on blue cut out star.

Squirt out some frosting on excess room on fondant.

Sprinkle some nonpareils on the frosting.

Close up.

How to make Marshmallow Fondant

 Marshmallow Fondant

I typically don't like fondant, but not only is this one cheaper, but it's tastier!

 What you will need:

• 1 bag mini marshmallow
• 1 bag powdered suger
• Crisco Shortening
• 1 tbsp milk
• 1 tbsp Vanilla

If you don't have a microwave (which I don't), melt your marshmallow in a pot with your milk and vanilla. If you do have a microwave, place in microwavable bowl and melt in 30 second increments and then stir it until melted.

 I mixed my powdered sugar to get rid of the lumps.

You're going to need to spread some Crisco on a counter or table and all over your hands.

 And put half of the powdered sugar on the Crisco-ed counter/table. (this pic was after I used the powdered sugar, but you get the point)

I mixed the other half of the bag in my mixer with the melted marshmallow to get a bit thicker. Once mixed, pour marshmallow on your powdered sugar. Mix in a knead until.....................

 It looks like this!

 I needed to dye my fondant so I use AmeriColor brand dye.

 I also use this flavored powder to add a bit more to it. and mix it all in!

TA DAAAA!

Tiramisu Layered Cake

Tiramisu Layered Cake

 

  I learned a trick for cake. Spray your pan REALLY WELL then sift flour into the pan. Spread it around, make sure it covers the pan. This will help prevent it from sticking but also keeping the bottom of the cake where it belongs!

• So the Cake:
• 1 (18.25 ounce) package moist white cake mix
• 1 teaspoon instant coffee powder
• 1/4 cup coffee
• 1 tablespoon coffee flavored liqueur

• Split the cake in three ways. It's easier to put the batter in a big measuring cup and eyeball it. 
• 2 of the batters, you'll leave alone and bake like normal. I put it in the oven at 350 for 20 minutes in a 9 inch pan. But check it after 10 minutes because its a small amount of batter and you don't want it to burn.
• For the remaining batter, mix in your coffee powder, coffee and coffee liqueur. I added in a touch of vanilla for a bit more flavor. bake at 350 for 20 minutes as well and check it along the way also.
• Once its baked, let it sit for about 10-20 minutes in the pan to let it cool a little, then let cool more on a wire rack.

• For the Filling:
• 1 (8 ounce) container mascarpone cheese
• 1/2 cup confectioners' sugar
• 2 tablespoons coffee flavored liqueur
•  While the cakes are cooking I made the filling and the frosting. Mix these ingredients together and put in a covered bowl in the fridge until ready.

• For the Frosting:
• Use my recipe for coffee frosting or for white frosting use Janni's cream cheese frosting. Here is the Link to both:  http://blkenigmasart.blogspot.com/search/label/Frosting
• Place in fridge until ready to use, covered.

• To make the cake: 
•  Make sure before you touch the cake that its COMPLETELY cooled.
• Place one plain cake layer on a serving plate. 
• Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture.
• Top with coffee-flavored cake layer. 
• Pour another third of the coffee mixture over the second layer and spread with the remaining filling. 
• Top with remaining cake layer. 
• Pour remaining coffee mixture on top. 
• Spread sides and top of cake with frosting.
• Place cocoa in a sieve and lightly dust top of cake. 
• Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

 

• For the Garnish:
• 2 tablespoons unsweetened cocoa powder
• 1 (1 ounce) square semisweet chocolate

• To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. 

 

Enjoy!

Coffee Frosting

So I just use my FAVORITE frosting in the whole world Janni's Cream cheese frosting and add some flavoring into it:

Ingredients:

2 (8 ounce) packages cream cheese,

softened

1/2 cup butter, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

1 tsp instant coffee powder

2 tbsp Coffee liqueur (I use Creme de cacao)

Heart of Darkness Brownies

 First of all, shout out to my AMAZING mom and hubby who got me this Bosch. I <3<3<3<3 it BIIIGGG time!

 So, these are the things to need:

• Salt
• Mini Marshmallow
• Sugar
• Brown Sugar
• Butter
• Eggs
• Baker's Chocolate
• Vanilla
• Snickers
• Chocolate chips
• Chopped and toasted nuts

Add your sugars and melted chocolate squares and butter.

Add in your Chopped Snickers

Add your toasted pecans.

In the cook book it said to bake then add marshmallows on top, but I added it inside the mix. 

 Bake for 20 minutes 350 and you're done!