May 12, 2012

I've Moved!

Hello Everyone!

So many exciting new changes are happening to my blog! I've gotten a new website! But no worries, same me, just a new name!

Update your bookmarks and go check out:


May 9, 2012

Time for Change!

I have some exciting news!!

There are going to be LOTS of new changes coming your way in my blog! Some of the exciting new changes?

  1. My blog will be moving!! I'm getting a new domain name! But I'll still make it easy for everyone to find my new posts!
  2. With a new name, comes a new look! It's time for a blog makeover!
  3. I'll also have another Theme Week! Remember the food tour of Dallas? New food in a new place! Get excited!!
But please bear with during this time. There may be a little site down-time, but I will let everyone know where you will be able to find my site!

In the mean time, I leave you with some food from Italy!

May 8, 2012

Mini is Better

If you know anything about me, then you know I like mini things. Mini dogs, mini sandwiches, mini meals, and (of course) mini deserts!

Tiny things are just better. Take for example, mini cupcakes. They are just so tiny and cute, you can't help but each one.. or five! That's another great thing, you can eat multiple mini cupcakes in one sitting without feeling so bad!

Aren't these adorable?!?
Mini desserts are so GREAT for a party! You can make multiple different flavors so you can feel like you are eating a BUNCH of different cupcakes... without actually eating a bunch of different (full-size) cupcakes!

And let's be real... people are WAY more likely to eat a mini cupcake rather than in large cupcake on a daily basis!
Yes, that would be bourbon in the background. These mini buttermilk vanilla cupcakes were filled with chocolate ganache, soaked through with pure bourbon, and topped with my favorite icing!

These little cakes, dare I say, are EVEN BETTER than my first version of vanilla cupcakes! The secret? The buttermilk:

This buttermilk is local and made in Russellville, KY. It is pasteurized at a low temperature in order to retain as much of the original flavor as possible. And this buttermilk is THICK! Seriously, it is the thickest and richest buttermilk I have ever seen! I 100% contribute the delicious-ness of my cupcakes to this lovely dairy product.

Really, if you can find some local buttermilk around your area, I highly suggest it! And then make my cupcakes ASAP!

Vanilla Buttermilk Mini Cupcakes

Print this recipe!

  • 3 cups cake flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons butter, softened
  • 1.5 cups sugar
  • 4 eggs
  • 1 cup local buttermilk
  • 1 teaspoon vanilla extract
Preheat oven to 350 degrees.

Sift all of the dry ingredients together and set aside.
In a large mixing bowl, cream the butter and sugar together for 3 - 4 minutes or until light and fluffy. 

nice and fluffy!

Add in the eggs, one at a time, until everything is fully combined. Beat of medium high speed for another 3 - 4 minutes.

Next. alternately add in the sifted flour mixture and the milk + vanilla, being sure to start by adding the flour, and ending by adding the flour.
The pattern should look like this: 1/3 flour mixture, 1/2 milk, 1/3 flour mixture, 1/2 milk, 1/3 flour mixture.
Be sure you do NOT over-mix the batter, or your cupcakes will turn out tough!

Fill mini cupcake pan with one tablespoon of batter. Bake in oven for 9 - 11 minutes or until toothpick comes out clean.

Allow to cool on a cooling rack and top with icing of your choice! Or just top with bourbon.. that's acceptable too.

May 6, 2012

Kentucky Derby 2012

Yesterday was the BEST DAY EVER!! Not only was it Derby Day, it was also Cinco de Mayo! But really, Derby Day trumps all! In total, I took over 170 pictures. So I thought the best thing to do was to visually recap  the day.

I hope this gives you an idea of the energy and excitement during the day! Enjoy!

Vineyard Vines

It was a hot and sweaty day! 

Twin Spires

Daddy Long Legs
Take Charge Indy
Union Rags
Rousing Sermon
Creative Cause
Daddy Nose Best
Went the Day Well
El Padrino
Done Talking
* I'll Have Another *
And They're Off!
Derby Winner: I'll Have Another!

May 3, 2012

Derby Bars

Since being home, I've been having the itch to make something delicious. But first let me tell you about my trip to Churchill Downs!

View of the Winner's Circle
It was so good to be back home for Derby Week! It is literally impossible to go anywhere without seeing some kind of Derby paraphernalia. I love it! This morning we went to the Turf Club for a early morning breakfast and to watch the horse's morning workouts.

It was great to see all of the Derby contenders gallop around the track. It gave me a good idea of who to bet on for Saturday's Race!

Churchill Downs is all prepped for Derby! They already have the red carpet out and constructed the press boxes!

Pres Boxes by the Track

It was a beautiful morning!
But back to my delicious treat! I was browsing pinterest (per usual) and I came across some Zucchini and Carrot Bars. I have been wanting to make these for WEEKS, however without a grater in my Dallas apartment, I had to wait until I got home!

So that is just what I did!

These bars taste even better than they look! Do you want to know a secret?!?! These are virtually fat-free!!! But no one will ever guess that. If you really want to make these, extra-delicious, a nice dollop of cream cheese icing would be an excellent addition!

And do to the addition of freshly grated zucchini and carrots, I'd like to think that eating one of these is a serving of vegetables! They are perfect for breakfast, dessert, or for a snack!

Carrot and Zucchini Bars

Print this recipe!

  • 2 whole eggs
  • 1 egg yolk
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1 tablespoon canola oil
  • 1/2 cup applesauce
  • 1.5 teaspoons vanilla extract
  • 1.5 cups all purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup grated carrots (2 small carrots)
  • 1/2 cup grated zucchini (1 small zucchini)
Begin by freshly grating your zucchini and carrots.

Preheat oven to 350 degrees and line a 9x13 baking dish with parchment paper.

In a small bowl, combine the sifted flour, baking soda, baking powder, cinnamon, and salt. Mix to combine and set aside.

In the bowl of a stand mixer, beat the eggs and egg yolk together on medium speed for 2 minutes.

Add in the sugars, oil, apple sauce, and vanilla extract until throughly combined and smooth.

Add about 1/2 of the vegetables to the wet ingredients, followed by 1/2 of the flour mixture. Turn your mixer on just to incorporate the flour (literally about 2 seconds). Add in the rest of the grated vegetables and rest of the flour mixture. Again, turn the machine on just to combine everything together. Be careful not to over-mix!

Pour batter into prepared pan and bake for 15 - 17 minutes. Cake should be slightly brown on top.

Allow to cool in the pan placed on a cooling rack for about 10 minutes before removing cake from the pan. Allow to cool completely before cutting into rectangles. 

Top with cream cheese icing, or just a side of ice cream!