This is such a busy week here at Cups by Kim. I've signed up for so many different recipe challenges I'm going from Grilled Cheese to Lemons!
Now it's time to
This challenge is being hosted by
&
Two of my very best blogging buddies.
They both are such great inspirations to me. I sometimes wish we lived closer together because we would totally hang out and cook!
For this challenge Jen & Julie decided that lemons would be the secret ingredient.
We were instructed to find a recipe that contained the secret ingredient and share it with all of our readers.
I decided on
(of course I had to do cupcakes, what did you expect!)
I found this recipe a while back while thinking up ideas for my cupcake customers.
Not only does it containg fresh blueberries, and lemon, but it is topped off with lemon cream cheese frosting. Y.U.M!!
Now that challenge one of Get Your Chef on is over, I can't wait to see what's in store for next month!!
Thanks Julie & Jen for hosting a great party! We really should hang out sometime!
For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.
Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.
For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.
Frost the cooled cupcakes with the cream cheese frosting.
Like waking up to music in your head that just get's you bopping around the house, full of energy, ready to greet anything with fists held high like Rocky Balboa?
{que Eye of the Tiger Intro}
My mornings aren't quite like that either.
Typically after beating my alarm clock into submission after 45 minutes of reminding me that it's time I get out of bed, I stumble slowly, eyes still half closed, down the hallway and into the bathroom.
(do you ever wonder what your alarm clock is thinking? I know, inantimate object, but I picture this little troll like person sitting inside my alarm clock screaming, "Damn it Kim! If I had to get up at 5:15 to do my job of waking YOU up, then you need to get your fat ass butt out of bed!" Really. That's what I picture.)
Anyways, after making my way into the bathroom, and dreading that instant that the 5-60 Watt light bulbs light up my 10 x 6 bathroom (I know, like a stadium in there some days), I take a seat for a few minutes, long enough to catch up on emails and facebook.
Hey, come on! You never know if Cupcake Wars or Rachel Ray or Food Network or any other Network Executive that has "happened" across my blog at 2:00 a.m. will email me immediatley asking me to be their latest t.v. star, I've got to check to be sure I didn't miss anything!
There's a particular blog too that I love to read every morning.
She makes me laugh.
Outload.
Even on Monday mornings at 6:00 a.m.
Seriously, if you haven't read her blog, you need to.
If I didn't trust my parents completely I would swear that she is my long lost sister that they never told me about.
I've tried to change my morning routine, to no avail.
I know I should be up exercising at the first chirp of the random birds outside my window.
I'm sure my kids and husband would love me to make them bacon and eggs every morning for breakfast, but time just does not allow for all of this. Again. There are more important things to take care of first thing in the morning!
I haven't changed my routine much in the past two years, but now.
Now that I've found this.
The routine MUST change. I MUST have this for breakfast.
Every single morning.
From now until at least December 21, 2012.
(for all of you dooms dayers out there)
I believe it was during Grilled Cheese Month and Suzanna over at Galley Kitchen vowed to make a new Grilled Cheese recipe every day for the entire month of April.
Cinnamon Roll Grilled Cheese.
Really?
Who comes up with things like that! This is brilliant!
If you haven't visited her lately, you must. I command you! Okay, I'm just asking nicely. But seriosly, go. Go do it.
I decided I'd try this on my day off.
The fear of overstuffing myself with these sandwiches and having to actually sit at my desk all day thinking about them scared the Be-jesus out of me.
Yesterday was the day. I'd dreamt about them all night.
They were perfect.
The bread was just the right cruncy, crispy, chewy, buttery consistency.
The filling was so good. I couldn't help but lick the spoon when I had filled my second sandwich.
(whatever! no juding here folks! just good food!)
I think this is the one thing that will change how my day starts.
I may even get up and exercise!
Okay, let's take one thing at a time!
I'm not able to provide any kind of verdict from the other people in this house, as I ate both sandwiches, myself, before they even realized that the Cinnamon Roll Grilled Cheese Sandwiches existed. Does that make me a bad mom?
Cinnamon Roll Grilled Cheese Sandwiches
4 slices of French Bread
1 1/2 oz cream cheese, softened
Butter
2 Tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
pecans or walnut pieces
Mix together cream cheese, brown sugar, cinnamon and vanilla in a small bowl.
Butter 1 side of each slice of bread. On opposite side of 2 slices spread the cream cheese mixture.
Sprinkle on walnuts or pecans if desired.
Place buttered side down in med high skillet or griddle. Top with other slice of bread-butter side out.
Cook on med-high until outsides are crispy and golden brown and cheese mixtures is melted.
**Funny side note. The morning that I posted this we had some schedule changes in our house so 3 of the 4 members of my family were all up at the same time. Dear Hubby likes to listen to the radio in the morning. Guess what song was starting on the radio when he turned it on. Yup! Eye of the Tiger!!! So now that I have it stuck in my head, you can too!!
It's Wednesday! You know what that means! We welcome yet another amazing blogger to
Guest Blogger Wednesday {three}
This week I'd like to introduce Dawn from
Addicted To Recipes
Dawn is sharing a recipe today that totally is taking me back to my High School French Class (circa 1996) I love these things and keep telling myself I need to make them here at home, so this is a must try for me!
Dawn, welcome to Cups by Kim!
Hello to all my new friends at Cups by Kim!I am just so thrilled to be writing a guest post for Kim…don’t you all agree that her work is amazing?!!I am always in awe of her cupcakes and cakes.Thank you Kim for this opportunity!
My name is Dawn, and I write the blog “Addicted to Recipes.” I am a recipe junkie, I have been collecting recipes since I was a child, and at the start of 2012 I decided it was time to put those recipes to work.Each week I prepare at least one new recipe for my family (my wonderful husband and two amazing sons) and I blog about it.I also host a weekly recipe link party – a fantastic way to see what my foodie friends are up to, and to add to my recipe collection!
This week I decided to make “Strawberry Cream Crepes” for my family.I’ve never made crepes before (can you believe it?!) so, no time like the present. Here are the recipes I used:
Strawberry Cream Crepes
Crepes – Source – Company’s Coming Desserts
4 eggs
1 cup milk
1 cup water
2 cups flour
4 tablespoons cooking oil
1 teaspoon sugar
½ teaspoon salt
Beat eggs in a large bowl until they are frothy. Add remaining ingredients and beat until smooth.Cover and store in fridge for a few hours to overnight (I stored overnight).If you find the batter is too thick when you go to cook the crepes, add milk to thin it (I didn’t need to).Pour approximately ¼ cup of the batter into a greased, hot crepe pan (I used a frying pan).Tip the pan to swirl the batter all over the pan bottom (do this quickly, the crepe starts to cook the moment the batter hits the pan).Remove from the pan when the underside starts to brown.Cool and stack with waxed paper between each crepe.If you aren’t using the crepes right away, wrap them in plastic and store in the fridge or into a freezer bag.
In a medium sized pot, put the washed, sliced strawberries.Add a smidge of sugar (yes, just a smidge!).Warm over medium heat until the strawberries start to break down, forming a chunky strawberry sauce.
Putting it all Together:
When you are ready to use your pre-made crepes, bring them out of the fridge (or freezer).Use a pancake griddle to slowly warm the browned side of the crepes to your desired serving temperature.Spread the cream cheese filling on the unbrowned side of the crepe and roll.Top with the warmed strawberry sauce, a dollop of whipping cream, and serve!
VERDICT:
This was like having dessert for breakfast.It was such a nice treat!My husband and I both really enjoyed these crepes, and are already planning for our strawberry-banana ones tomorrow morning.Our oldest son isn’t much of a cream cheese fan so we had to modify his slightly to just crepes and strawberries.He still wasn’t as “in love” with the breakfast as we were (he prefers fluffy pancakes) but he did clean his plate.I am really happy that I made the crepes the day before, so all we needed to do was warm, fill and roll in the morning – quick process and we all got to eat together!I will be making this again!
I would love for you to come visit me over at Addicted to Recipes and see what else I've been up to!
Thanks Dawn fror sharing this with us today!
Make sure before you leave you stop by Sweet & Simple Sunday #7 and link up your favorite recipes, crafts, or ideas. And if you'd like to be a Guest Blogger please contact me at
I know that each and everyone one of you know this, but Pintrest is the greatest! It's like the digital storage unit that I have been dreaming of. It's where I can build my make believe new house, pick out my make believe size 2 summer shopping outfit, digitally redecorate my bathroom complete with old window panes and garage sale finds, and visualize that perfect recipe for sharing with our family at the next big Holiday. There are so many different ideas that I sit and look at and think, now why didn't I look at that tissue box and see a hand made bathroom towel rack. Really. I don't know what I'm more impressed with. Pintrest itself for being able to handle all of the greatness that it is, or all of the people who post the ideas on Pintrest. I know for certain it makes this follower feel so much more creative (although slightly more copycat like).
I found this picture on Pintrest a while back and knew I had to give it a try someday.
If you couldn't tell by now, I am totally addicted to cupcakes, or really, anything that is cupcake-esq, cupcake shaped, or just simply cups. Really. I am. I think it's about time to find a support group.
Anyways, I was searching for simple breakfast ideas and I saw this.
I had to try this!
So here you go!
What you need:
A Jumbo Cupcake Pan(although you could make these in a standard size pan, you just have to skimp on the egg and to me, why waste part of an egg?)
Cooking Spray
6 large eggs
6 slices of whole weat or white bread
(I actually used 12 grain bread and it worked great)
6 slices of bacon
shredded cheese
What you do:
Spray 6 cups of jumbo cupcake pan. Set aside.
Preheat oven to 400 degrees.
In a skillet, cook the bacon until it's just slightly cooked, you don't want it crispy, you want to be able to mold it to inside of cupcake tin. After cooking it slightly, remove to paper towels to drain off some fat.
Take the slices of bread and cut out a circle close to the size of the bottom of the cupcake pan. (I used the wilton round fondant cutters, but a glass works just as well)
Place one of the round slices of bread in each cup.
Take 1 slice of bacon and wrap it around the edges of the cup, pressing it down around the edges of the bread as best you can.
Place some shredded cheese on top of the bread.
Crack the egg on top of the bread and inside of the bacon.
Place in the oven and bake until the eggs are done to your liking and the bacon is crispy. (I baked mine for about 12 minutes and my yolks were just done. If you like it a little more sunny side up I would suggest about 8-10 minutes.
Remove from oven, cool in pan for a few minutes, remove from pan and enjoy with some nice fruit, o.j. and coffee for a perfect breakfast!
These also tast great left over and reheated. Aiden loved eating these for breakfast before school. They were quick, easy, nutritious and filling!
Remember, Sweet & Simple Sunday #7 is still open and taking posts. Stop over and link up what you've been up to this week! And if you're interested in Guest Blogging make sure you drop me a line at cupsbykim@gmail.com
This has been one of those weeks that you're happy to cross off each day with a big black marker. (Am I the only one who does that? C'mon! Fo Real?)
I know all of you have been busy this week too! I can tell by all of the great looking posts you linked up. Here are the Features from Sweet & Simple # 6 in no particular order.
If you're a feature please be sure to grab a button and show it off!!
My calendar is starting to get so full with dates in my kitchen! I'm sure all of my co-workers and dear hubby just love it!
Speaking of Calendars. I still have openings available for Guest Blogger Wednesdays! If you're interested in being a Guest Blogger just drop me an email to
I was so happy to be a part of this event, but I'm so happy that my part of it is over.
I loved doing the event, but I have to admit, after 2 serious tension headaches, a constant upset stomach, 5 pounds of fondant and 3 pounds of buttercream I'm glad it's over.
Cakes for a Cause is an event that has been going on in the Piqua area for several years. It's an event that raises money for grants for local Non-Profit Organization.
I was selected to be one of the Official Bakers for the event.
(insert anxiety attack 1 here)
Isn't it funny how you picture something in your head, but when you try to put it on a cake board, sometimes it just doesn't appear the same way?
I did 5 pre-run tests. None of them worked. Defeated.
(insert anxiety attack 2 here)
The idea was to create a cupcake cake with a real working clock.
The theme to this years Cakes for a Cause was Rock Around the Clock.
The cake that I was hired to do was for a local glass shop, Hemm's Glass Shop, which just so happens to be where my husband works.
(insert anxiety attack 3 here)
I thought it would be cool to make a sheet of sugar glass to cover the face of the clock.
Now, if none of you have ever tried this. I suggest not even attempting it. This is why I did 5 trial runs.
I wanted the glass to be clear. The first round the sugar did not cooperate. It was yellow. (And yes, I'm blaming the sugar here).
The second round. Yellow again.
(insert anxiety attack 4 here)
I decided to research a little more.
Third round. Finally. It came out clear. But bubbled.
Fourth round. Clear. No bubbles. Didn't set up...can you say ran off of the counter. Big mess.
Fifth round. Clear. No bubbles. Sticky.
Dang it!!! What now!
(insert anxiety attack 5 here)
Well, do any of you remember who I said that the cake was for.
Yes. A glass shop. Who sells glass and plexiglass.
I swear. Sometimes I try to over think things.
We finally decided on clear plexiglass as the covering.
Now, how to build the cupcake cake?
Not many of you have probably ever been privy enough to see one of my *ehem* "cake" creations.
Let's just say, there's a reason I do cupcakes.
But you know what, this one turned out just the way that I wanted it to. Well short of the sugar glass incidents.
I've had a great time. And I really look forward to working on these again next year. That is if anyone will have me as their Baker! (hint. hint)
Here are just a few of the other 89 cakes that were entered. If you're interested in bidding on any of these cakes and incentives please check out Cakes for a Cause Piqua!
