Strawberry Champagne Cupcakes

I think I want to start off this week with a great recipe that is all about cupcakes.

But first, I am still training for my half marathon and this week was pretty great.  I was able to get in two 3 mile runs, one 4 mile run and one 5 mile run during the week.  I am also working on a "Six Pack March Madness" where you do push ups and crunches every day to work towards a six pack!  Then, on the weekend, I ran 4 miles one day and did the Shamrock Shuffle 10K the other day! It was a lot of fun to run a race with some of my friends.  Lauren, Patrick and I all did the 10K since we are all training for the half.  I think we are going to do great!  Oh, and Happy St. Patrick's Day!

Today's recipe is a yummy cupcake recipe.  I really like the recipe for champagne cupcakes that I made ages ago.  So I decided to make those again and then, inspired by my strawberry loving friend Tamara, I topped them off with a Strawberry Champagne Buttercream Frosting.  Yes, you read correctly, champagne in the cupcakes and the frosting.  They were delicious.

Champagne Cupcakes with Strawberry Champagne Frosting

Ingredients:
For the Cupcakes:
6 egg whites
5 oz unsalted butter
1 1/2 cups sugar
2 2/3 cups flour
1 tbsp baking powder
1 tsp salt
3/4 cup Champagne
For the Frosting:
8-10 strawberries
1 cup unsalted butter
3 cups powdered sugar
2 tbsp Champagne

Directions:
1. Preheat oven to 350 and prepared cupcake pans.
2. Beat egg whites in a medium bowl until stiff peak forms.  Set aside.
3. In a medium bowl, whisk flour, baking powder, and salt together.
4.  In a large bowl, beat butter and sugar until light and fluffy.  Alternate adding in the flour with the champagne.  Start with the flour and end with the flour.  Fold in egg whites.
5.  Fill cupcake wells about 3/4 full and bake for 20-23 minutes.
6.  Make the frosting: beat butter until light and fluffy.  Puree the strawberries in a food processor until you have a liquid mixture.  Beat in strawberries.  Beat in powdered sugar, 1/2 cup at a time until frosting thickens.  Beat in the champagne.  Add more powdered sugar if needed.  Frost cooled cupcakes!

Enjoy :)

Strawberry Bellini

Not much time to chat today.  I am so busy with school this week that I can't think straight!  I recently received all of my letters of recommendation and therefore I am now able to submit complete applications to schools!  If you know anyone who is looking for a math teacher, let me know! I have been filling out applications like crazy and it is making me feel both very overwhelmed and very excited/nervous. I don't have much time to cook or bake! I do, however, have a new and exciting thing to share: I have a Drink Recipe today!

Last weekend, Tamara, Courtney, and I made dinner.  I made a recipe that involved strawberries (more on that later) and we had a ton of extra ones.  Tamara had the fabulous idea of pureeing them and adding the strawberry puree to champagne to make some fun drinks for our dinner.  The Strawberry Bellinis were fantastic and it was a great addition to our fun ladies night.  All you need: champagne and strawberries!

Strawberry Bellini

Ingredients:
Champagne
10-12 strawberries

Directions:
1. Cut of the stems and quarter the strawberries.  Place in food processor and chop until you have a smooth puree.
2.  Add about 2-3 tbsp of puree to 1 cup of champagne.  At this point, simply add to your taste preferences.

Enjoy :)

Charleston, SC Day 4

Happy 2013 everyone!  Last night I got to celebrated New Year's Eve with my family and Bri in Charleston.  It was a lovely evening where we had a lot of good food and a lot of fun.  It was a great way to welcome the new year!

But first, we spent the morning lounging around (after I ran), and then, my mom and I went grocery shopping because today (New Year's Day) we are going to be making dinner for everyone.  We decided to stay in today and eat yummy appetizers and snack foods since it is a big football day for the boys and then, of course, the Rosebowl is tonight!  Wisconsin is playing Stanford and I can't wait to watch the game!  On the menu is Crab Dip, Spinach Artichoke Dip, Grilled Cheese Sliders, Poached Salmon Sliders, and Chocolate Peanut Butter Pie!  Get pumped for some great new recipes to celebrate the new year!

After our grocery shopping trip, we all went to lunch at Five Loaves Cafe.  This place was on Yelp as the best place for lunch in Mt. Pleasant and the reviews did not lead us astray.  The food was fantastic!  Everything was fresh and light and we had an amazing lunch.  They had soups, salads, and sandwiches.  The portions are generous and we were all quite pleased.   Plus, you can order half sandwiches, half salads, and cups of soups if you want to mix and match! I got the half salmon salad that was on special and a cup of tomato tarragon crab soup.  It was great!

Bri and I headed out on our own after this to go visit Genevieve again.  We got to see where she lives and walk around the property a bit.  It was amazing how she lives only a five minutes outside of Charleston and yet we felt like we were out in the countryside.  We walked down to the dock to look out at the water and it was beautiful.  After a nice visit, we headed back to the resort to rest up before dinner.

Dinner was at Anson Restaurant.  This place was recommended to us by my Aunt and her family who say it is their favorite!  My parents had been here before and claimed that it was the best.  It was pretty fantastic.  I, of course, took pictures of all the amazing food, but the lighting was so dim that they did not come out great.  Sorry about that!

She Crab Soup

Golden Beet Salad

Iceberg Wedge Salad 

My Dinner: Pan Seared Salmon 

Bri's Dinner: Handmade Pasta 

Mom's Dinner: Crisp Flounder 

Zack's Dinner: Lamb with Gnocchi 

Dad's Dinner: Duck

Creme Brulee

Pecan Pie

Chocolate Torte

Mile High Apple Pie

We had a late reservation to start with and so by the end of dinner it was already almost 10:30!  We decided to walk over to our little midwest bar, Mac's Place, and get a few drinks before midnight.  The bar was quite busy, but we were able to find a spot to stand near the bar.  We were also able to watch the New Year's Eve party in New York.  As the ball dropped, the entire bar counted down and we all had a champagne toast right at midnight.  I got to share my fourth new year's kiss with Bri!  It was all very fun and exciting and I can't believe that 2013 is finally here.  This is going be a big year for me.  I'll be graduating, hopefully getting a teaching job, and moving out on my own!  I can't wait to see where 2013 takes me!

Champagne Glazed Carrots

I am so so so so so so nervous.

I have a Recruitment Fair in one hour and I am crazy antsy.  I just want to get it over with! After work today, I am going over the union for the K-12 Recruitment Fair.  A bunch of districts from Wisconsin, Illinois, and Minnesota have sent representatives over to talk to prospective teachers and interview them.  I have never done anything like this before and so I am nervous! I am also pretty excited, but the nerves are mostly taking over.  I also have a busy week where I am teaching, working, having staff meetings, and going out of town for the weekend! Why does this always seem to happen?  Thanksgiving is over and so everything gets piled on!

In other news, I made some super yummy carrots to bring to my sister's house for Thanksgiving.  I am sharing them today because this post is helping me keep busy and de-stress while I wait to go over to the fair.  Enjoy this recipe and wish me luck!

Champagne Honey Glazed Carrots (adapted from Food.com)

Ingredients:
2 tbsp olive oil
6 tbsp unsalted butter
4 lbs. baby carrots
2 shallots, minced
2 cups champagne
4 tbsp honey
4 sprigs fresh thyme
kosher salt and white pepper, to taste

Directions:
1. Heat the olive oil and butter in a large pan over medium-high heat.  Once butter has melted, mix in the carrots and stir to combine.  Cook on medium-high, uncovered for about 20 minutes.  Carrots should be just starting to cook and become soft.
2. Mix in the champagne, honey and thyme.  Season with the salt and white pepper.  Let cook until the liquid is reduced by about 3/4.  This should take another 5 minutes.  Remove the thyme and remove from heat.  Serve immediately, or place in fridge and warm up when ready to serve.
This can be made up to 2 days ahead of time.

Enjoy :)

Champagne Brownies

I was looking through my saved recipes that I've been wanting to try and I realized there were a TON of brownie recipes...so this blog is about to have a BROWNIE MARATHON!!!!

That's right, get excited for a landslide of ooey gooey chocolatey maddness.

First up, Champagne Brownies.  I found the recipe for this one over at 6 Bittersweets.  It is also a great way to kick off the 21 day countdown to my 21st birthday! This recipe really blew me away! I mean, champagne and brownies? I really wasn't sure how this could turn out anything short of amazing.

Well, actually, it didn't turn out pretty.  I mean, the brownies were amazing! They were fudgey, with a perfectly crisp top, and a hint of zing from the champagne.  However, I was lazy and didn't line the pan with parchment paper.  When it came to getting the brownies out of the pan, even though they were well chilled, it was a mess! So, we ate these guys straight out of the pan.  I think they tasted even better that way.  No plates, just a fork and a pan! If you would like beautiful brownies though, I would highly recommend lining a pan with parchment paper!

Champagne Brownies (adapted from 6 Bittersweets)

Ingredients:
10 oz dark chocolate chips
4 oz semi-sweet chocolate chips
3/4 cup unsalted butter
1/2 tsp salt
1/2 tsp vanilla
1 3/4 cup sugar plus 1 1/2 tbsp sugar
4 extra-large eggs (the original called for large, but these were all we had)
1 cup flour
1 cup champagne, divided

Directions:
1. Preheat the oven to 325 and LINE AN 8 INCH SQUARE PAN WITH PARCHMENT PAPER (leave some hanging over the sides of the pan). Grease the parchment paper.
2. In a microwave safe bowl, melt the butter and both chocolates by heating for 30 seconds, stirring, and repeating until the chocolate is melted.  Stir in the salt, vanilla and 1 3/4 cups sugar and then place the mixture in a stand mixer to cool for 5 minutes.
3.  Beat in the eggs, one at a time, until well combined.  Beat in the flour until incorporated.  Finally, beat in 3/4 cup plus 2 tbsp champagne and beat on high for 2 minutes.
4. Pour the batter into the prepared pan and bake for about 50 minutes or until an inserted toothpick comes out wet, but with no batter attached.
5. While baking, in a small saucepan, bring 2 tbsp of champagne and 1 1/2 tbsp sugar to a boil.  Brush mixture over hot brownies right when they come out of the oven.  Let the brownies cook completely.  I put mine in the fridge for a few hours.  Then, using the parchment paper, you can lift the brownies out of the pan and cut.  Or, if you were lazy like me, just get a fork and go to town!
Enjoy :)

Pink Champagne Cupcakes

Yesterday was my best friend, Katie's, 21st birthday. Katie is one of my dearest friends; she is practically my sister.  I was honestly more excited about her birthday that I think I will be about mine (which is in 1 month from today!).  I love Katie so much and she is truly part of my family.  I feel so blessed to have a friend like her. I can't wait to celebrate with her 21-style in 1 month when I join her in being 21!

We went to a restaurant called Bluegrass for dinner and the service was amazing! The waiter, chef, and owner all brought her special dishes and everything was amazing.  They made her their signature martini, brought out amazing appetizers, and of course, there was a special dessert.

Yes, there is a live fish in there...

After dinner,  She had a bunch of friends over for dessert and I really wanted to bring her something cute and special.  I searched through my Intoxicated Cupcakes book and found the perfect little treat: Champaign Cupcakes.  They were pink and sparkly and truly represented Katie in every way.  Plus, they were perfect for a 21st birthday as they had champaign in the cake AND the frosting! 

Champagne Cupcakes (from Intoxicated Cupcakes by Kate Legere)

Ingredients:

For the cupcakes:

6 large egg whites

5 oz unsalted butter, softened

1 1/2 cups sugar

2 2/3 cups flour

1 tbsp baking powder

1 tsp salt

3/4 cup Champagne 

1/4 cup sparkly sprinkles (or confetti)

For the glaze:

1 3/4 cups powdered sugar

6 drops pink food coloring

5 tbsp Champagne

sparkly sprinkles for decorating

Directions:

1. Preheat oven to 350 and line a cupcake pan with 18 liners.

2. In a large bowl, beat the egg whites until stiff peak forms. Set aside.

3. In another large bowl, beat butter and sugar until light and fluffy. 

4. In another medium bowl, whisk flour, baking powder, and salt.  Alternate adding the flour mixture and the Champagne to the butter mixture, starting with the flour and ending with the flour. Stir in the sprinkles.

5. Fold in 1/3 of the egg whites.  Then, fold in the remaining 2/3.

6. Pour the batter into the prepared pans and baking for about 20-23 minutes, or until an inserted toothpick comes out clean.  Cool cupcakes completely.

7.  Make the glaze by whisking all the ingredients, except for the sprinkles, together.  Spread glaze on cooled cupcakes and top with the sprinkles for decoration.

Enjoy :)

Happy Birthday Katie!!!